Copycat Rosemary Pecan Raincoast Crisps

These are between a savory cookie and a cracker, a crookie really. They are delicious and addictive and perfect for your next happy hour.

Recipe by Catherine Pla 

Makes about 6 dozen

Copycat Rosemary Pecan RainCoast Crisps

• 2 c all-purpose flour 

• 2 t baking soda 

• 1 t kosher salt 

• ⅓ c brown sugar 

• 2 c milk 

• 3 T maple syrup (or honey) 

• 1 t lemon zest 

• 1 c dried cherries or cranberries 

• ½ c pecans, rough chopped 

• ½ c pepitos 

• ¼ sesame seeds 

• ¼ c basil seeds or flax seeds 

• 3 T finely chopped rosemary 

• Flaky sea salt 

Preheat oven to 350 degrees. Spray 8 mini loaf pans or 4 small loaf pans (6”x3”). Set aside. Line two sheet pans with parchment and set aside. 

In a large bowl, stir together the flour, baking soda, salt and brown sugar. Add the milk, maple syrup, and lemon zest and stir. Add the remaining ingredients (except flaky salt) and stir until blended. 

Transfer batter to the loaf pans and bake for 20-25 minutes for the minis, 25-30 minutes for the small loaf pans. Loaves should be golden and spring back when pressed. Cool loaves on a wire rack. Remove loaves from the pan and transfer to the freezer and freeze 30 minutes to facilitate slicing. 

Preheat oven to 325. Thinly slice the loaves into crackers ⅛” thick and place slices on the sheet pans. Sprinkle with a little flaky sea salt. Bake 15 minutes, then turn over and bake another 5-10 minutes until crisp and golden brown. Let cool completely. 

Can be stored in an airtight container for up to two weeks. I also freeze the little loaves for up to 3 months, then slice them into crackers and bake off as I need them.