Step 1

In a large bowl, stir together the flour, sugar baking soda and salt. Add the raisins, rosemary and seeds and mix well.

Step 2

Add the honey and buttermilk and mix until well combined.

Step 3

Set aside to rest for 20 minutes.

Step 4

Preheat oven to 350℉

Step 5

Spray an 8x8 or 9x9 inch square pan and line with parchment paper allowing it to hang over on two sides (this makes them easier to remove).

Step 6

Spread the batter evenly in your pan.

Step 7

Bake for 45 minutes, until golden brown, springy to the touch and a toothpick comes out clean.

Step 8

Run a knife around the edge of the pan and then use the parchment paper to help lift the loaf out of the pan to cool on a cooling rack.

Step 9

The cooler the loaf is the easier it will be to slice really thin. You can leave them to cool until the next day, or once cool, pop them in the freezer for 20 minutes or so to really firm up.

Step 10

Reduce oven temperature to 300℉

Step 11

Line two sheet pans with parchment paper

Step 12

Slice the loaf into flour equal strips* and then cut each strip into very thin slices (about 1/8 inch). Place the slices in a single layer on the parchment lines sheets .

Step 13

Bake for 15 minutes and then flip the crackers over and bake for another 10 minutes until crisp and golden. They will continue to crisp a little as they cool.

Step 14

Store in an airtight container at room temperature, they will keep for weeks. If they soften up at all you can re-crisp by popping them back into a 300℉ oven for a few minutes.

Step 15

Try not to eat them all at once!