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.
Fennel and poppy seed crackers
Author: Fennel & Fern
Recipe type: Snack
Prep time:
Cook time:
Total time:
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.
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