New semester, new start. I like to make resolutions to the start of anything. New year, new academic year, new semester, start of the month, start of the week. I feel like I can only make changes at the start of something. Yea, so no diets for me on a Wednesday, no no. Unless it's the start of a new month. I start my diets on Mondays. Ok, back to the new semester. I need to go to the gym. I need to keep the house clean. I'm continuing with Economics... Every semester I tell myself I'll drop this miserable, stress-causing subject from hell, but..the Asian part of me that yearns to be employable in the future forces me to continue with it. Especially this time I told myself that if I get into honors I'll continue, and I did. Scraped by. This semester -- if I get a 2-1.
Ok enough about my mundane life and life goals.
Fig and almond crisps. There are these delicious crackers that I just love, with pistachios and dried fruits. But one small box is 3.75 pounds. yea, a bit steep for something that you can just eat in 10 minutes. So I've decided to make my own crackers. Now, I believe this will be better if you use some rye flour instead of the whole wheat flour but I didn't have any.
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 tsp salt
1 tsp bicarbonate of soda
1 tbsp dark brown sugar
1 tbsp runny honey
1 cup buttermilk
1/2 cup almonds, roughly chopped
1/2 cup dried figs, roughly chopped
Preheat oven to 180C. Mix all the dry ingredients together and add the honey, buttermilk, and fold in the almonds and dried figs. Put in a buttered loaf tin and bake for about 30 minutes. Let cool, wrap in cling film and freeze until hard, but still cutable. Or take out and thaw for a bit. This is just so you can cut really thin slices. Place the slices on an even layer on a baking tray and bake at 160C for 15 minutes, then flip them over, and bake for 15 minutes more.