Crisp Pistachio Crackers

 
Makes 24-28 crackers per loaf
Note: I tip my hat to marthastewart.com for the inspiration for these crackers.

Tip: Make lots of these crackers and eat them with St. Agur blue cheese.
The end. 😋

Ingredients
Soft, unsalted butter (for buttering the pans)
2 cups all-purpose flour
1/2 cup brown sugar, packed
1 tsp sea salt
1/2 tsp baking soda
1/2 cup raw, unsalted sunflower seeds
2 cups unsalted, shelled pistachios
1 1/2 cup golden raisins
2 cups whole milk

Prep #1
Preheat oven to 350 degrees F.
Lightly butter two 9×5-inch loaf pans; set aside.

Directions
Combine all ingredients except milk in a large bowl. Stir together to coat all ingredients with the flour. Stir in the whole milk to combine thoroughly. Batter will be somewhat thin. Divide batter between the two loaf pans.

Bake loaves until golden brown. This will take 40 to 60 minutes. Remove pans from the oven and turn it off. Cool completely in the loaf pans on a wire rack. When cooled to room temperature, place loaf pans in the freezer and leave them for 1 to 3 hours.

Prep #2
Preheat oven to 400 degrees F.
Prepare 2 insulated baking sheets (approx 15×20″) with parchment paper.

Directions
Remove frozen loaves from the loaf pans. Using a serrated knife, carefully cut slices that are 1/8-inch thick. You should get 24-28 slices per loaf. Lay the individual cracker slices on parchment paper on the baking sheets. Bake for 8 minutes, turn each cracker over and continue baking for an additional 5-8 minutes. Crackers should turn golden while baking, but should not have dark edges.

Turn oven off; leave door open for about 15 minutes, then close the door and leave crackers overnight. Remove from the oven and cool completely on a rack. They should be very crisp, snapping when you break one in half.

Store in airtight containers for up to 1 month. Serve with delicious cheese or eat them as a snack on their own.