Preparation

1. In a large bowl, combine the flour, bicarbonate of soda and salt. Add the buttermilk, brown sugar and honey. Mix well. Add the rest of the ingredients except the whole dried fruits (figs and apricots).
2. Pour into two long, narrow, buttered and floured baking tins. A loaf tin is fine, but do not fill more than 2’ high.
3. Add the whole dried fruits to the pastry, arranging them evenly.
4. Bake at 350°F for 30 to 35 minutes or until a toothpick inserted in the centre comes out dry.
5. Unmould and leave to cool.
6. Slice very thinly with a sharp knife and arrange on a baking tray.
7. Hold the cake firmly to make cutting easier, as you will need to slice the nuts and dried fruit inside.
8. To make this step easier, you can place the cake in the fridge or even the freezer for 30 minutes. The colder the bread, the easier it is to cut.
9. Bake at 300°F until golden brown, 15 minutes. Turn the crackers over and bake for another 15 minutes. The time may vary depending on the thickness of the slices. The crackers will still be tender when removed from the oven, but will become brittle as they cool.

*You can use store-bought buttermilk or make it easily using this ratio: 1 tablespoon of vinegar or lemon juice per cup of milk. Keeps well in an airtight dish. Do not refrigerate to keep crackers crisp.