Preheat the oven to 350°F (180°C). Butter an 8 in (20 cm) loaf pan and set aside.
In a large bowl, combine the flour, sugar, baking powder and salt with the raisins, dried cherries, hazelnuts, pistachios, apricots, figs and rosemary. Stir to combine. Add the buttermilk and stir to combine. The dough is quite dry, so I find it best to use my hands for the final mixing to make it all come together nicely.
Press the dough evenly into the prepared loaf pan. Bake for approximately 30 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
Remove the loaf from the oven and set aside until just cool enough to be removed from the pan. Allow the loaf to cool completely on a wire rack before cutting. I will often prepare the crackers to this point the night before and then cut and bake them again the next day. I find it much easier to slice the loaf thinly once it has sat for a bit.
Using a serrated knife, carefully slice each cracker very thinly and lay them on a parchment-lined baking sheet. Use a pastry brush to lightly coat the face-up side of each cracker with the melted butter.
Bake for 15 to 20 minutes, until a lovely golden brown.
You can store the cooled crackers in an airtight container for at least one week or in the freezer for 3 months.