Golden Raisin and Pecan Thins

Preparation

1. Step 1

   Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5¾- by 2¼-inch or four 4¼- by 2½-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.

2. Step 2

   In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling ¼-inch from the top (batter will rise slightly in the oven), and smooth tops.

3. Step 3

   Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.

4. Step 4

   Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.

5. Step 5

   Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.

6. Step 6

   Working with one frozen loaf at a time, cut ⅛-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them ¼-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.