1/2 cup plain whole yoghurt
1/2 cup (1 stick) unsalted butter, preferably cultured
2 1/2 cups freshly ground wheat, spelt or Kamut® flour
1/4 cup fermented honey
1 teaspoon sea salt
unbleached white flour to prevent sticking
Leave butter at room temperature to soften. Mix yoghurt, butter, honey and salt together with an electric mixer. Gradually add the freshly ground flour. Form dough into a ball, place in a bowl and cover with a towel. Leave at room temperature for 12-24 hours.
Rub a 9-inch by 13-inch pyrex pan with butter and dust with white flour. Dust your hands with white flour to prevent sticking and then press the dough into the pan. Score with a knife so the dough will separately easily into rectangular "crackers." Dehydrate by placing in an oven set at 150 degrees until the crackers dry out completely--this will take a day or two. Break into crackers and store in an air tight container in the refrigerator.
Honey ToppingMakes 1 1/2 cups
1 1/4 cup good quality cream, preferably raw
1 tablespoon cultured cream, such as creme fraiche
2 tablespoons fermented honey
1 tablespoon liqueur, such as cognac or armagnac
Mix all ingredients together with a wire whisk and place in a glass mason jar. Cover and leave at room temperature overnight, then refrigerate. The cream should become very thick when chilled. Use as a topping for fruit or other desserts.