Recipe 25 Fennel and Poppyseed Crackers

I really fancied doing some baking, but unlike us, we ran out of eggs. Thinking of something savoury (other than cheese scones) was actually quite a challenge.
We had a big family lunch out, so thought about trying to make something suitable for a evening snack. I came across this recipe from BBC Good Food and thought they would be the perfect accompaniment to cheese. I had fennel seeds and poppy seeds spare, so was a easy store-cupboard recipe. I halved the recipe as there are only two of us and wasn't sure how they would keep even though it suggests two weeks in an air tight container.


300g plain flour, plus extra for rolling
2 tsp baking powder
85g butter,
diced 2 tsp fennel seeds,
plus extra to sprinkle 2 tsp poppy seeds,
plus extra to sprinkle splash of milk


Heat oven to 180C/160C fan/gas 4. Line one baking sheet with parchment. Place the flour, baking powder, butter, fennel and poppy seeds with ½ tsp salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 100ml water and pulse until the mixture comes together to a firm dough that’s not sticky – you may need another tbsp or so of water, if it still feels.

Roll out dough on a lightly floured surface as thinly as you can. Stamp out lots of different sized circles using a selection of round and fluted biscuit cutters of 4cm, 5cm and 6cm diameter. Brush a little milk over the surface of the biscuits, and prick all over with a fork. Start to arrange in a circle on the baking sheet, overlapping each other. If you want to serve a cheese in the centre, check that it will fit. Scatter over a few more fennel and poppy seeds and bake for 15 - 20 mins until the biscuits feel dry and sandy with a slightly golden colour around the edges - they may still feel soft but will harden up when cooling. Cool on the baking sheet. Serve with cheese & chutney. Will keep in an airtight container for up to 2 weeks.
We served them up on a cheeseboard, with a variety of cheese and some Campo Viejo Rioja which is fast becoming my favourite red wine and love having it with some great cheese.

We managed to restrain ourselves from eating the biscuits while they were still warm, and they were nice and crispy with a slight flake to them. The fennel is actually really nice with the poppy seeds being quite subtle in the mix. They worked really nicely with goats cheese and would make them again..particularly for a dinner party. 


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