Fruit leathers are a brilliant and simple way of preserving fruit, especially when it’s in excess or overripe and would otherwise go to waste. The basic principle is to purée the fruit (which can be combined to taste), spread it out and dry until no longer sticky. The “leather” can then be cut into strips or rolled up, will keep for a very long time, and is a handy healthy snack to keep on hand (no sugar needs to be added).
In this recipe, foraged blackberries are used to add flavour to the nourishing-but-plain-tasting haws, but the juice of other fruit (and a little sugar if really needed) can be added instead. Add a little water before step 2 if the pulp is too stiff. (Start with more information about foraging for haws.)
You can use these homemade crackers anyway you like, of course– the labneh is a wink at my fellow Levantines. Labneh is strained yogurt (moreso than Greek yogurt) which we have with bread, drizzled with olive oil, for breakfast or in a mezze.
These can make great party food as you really can customize the flavours in myriad creative ways. For instance, using grated cheese as a topping will result in cheese crackers. Why not also try finely chopped sundried tomato, or rubbing the dough with crushed garlic, etc — the important thing is to lightly top the dough, and not cover it (we’re not making a pizza), so the crackers still bake to a crisp.
Careful, if you underbake them, they will be soft. Still good, but not “cracking”.