HomeblogFennel and poppy seed crackers A fabulously flavoursome fennel and poppy seed biscuit recipe. These biscuits are wonderfully grown-up and perfect for a cheese and wine evening. And they’re part of this month’s recipe challenge, too. The fennel flavour adds a beautiful warmth to the biscuits, which are crunchy and moreish, but in a refined sort of way. Print Fennel and poppy seed crackers Author: Fennel & Fern Recipe type: Snack Prep time: 10 mins Cook time: 12 mins Total time: 22 mins Serves: 10 Lovely crackers with fennel and poppy seeds Ingredients 225g plain flour 1 tsp salt 3 tsp fennel seds 2 tsp poppy seeds 2 tbsp olive oil 120ml lukewarm water Directions Crush the fennel seeds in a pestle and mortar, then add,to the flour with the salt and poppy seeds. Mix well. Pour in the oil and the water and mix. Once you've formed a dough, roll out onto greaseproof paper. Cover the top of the biscuit with another sheet of greaseproof paper and roll until half a cm thick. Cut your biscuits out of the dough using whatever shapes you want. Place on a lightly-oiled baking tray and cook for 12 minutes at 220 °C/ Gas mark 7. Keep a close eye on them: the browned edges in the picture are as far as you want to go, but you also don't want the centre of your biscuit to be soft. 3.2.1311 Share this:Share Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Rate this recipe: Object in the image Notify me of follow-up comments by email. Notify me of new posts by email.
