These crackers are great to snack on and even better served with a dessert or vegan cheese.
These fennel seed crackers are a delicious snack and a great homemade alternative to store bought crispbread and crackers. Pair them with a vegan cheese, dessert (like the Caramelised Whisky Pears) or serve as a mid afternoon snack with a cup of tea.
Not a fan of fennel seeds? No problem. You can leave them out or substitute with cracked black pepper, nigella seeds or poppy seeds. Brush each cracker with olive oil and sprinkle with some chopped hazelnuts, sea salt flakes, or brown sugar if you like it sweet, before placing them in the oven.
Cool on a rack and enjoy. These also store really well in airtight containers, but chances are they won't last long in there (mine didn't).
Makes about 20 crackers
125g plain white flour, plus a little extra for dusting workbench
1/2 tbsp baking powder
1 tbsp olive oil
2 tbsp fennel seeds
1/4 tsp of salt
60ml olive oil
35g chopped hazelnuts
2 tbsp brown sugar
Place all the dough ingredients into a large bowl, along with the salt and water.
Use your hands to mix all the ingredients together. Then knead on a work bench until it becomes a soft dough.
Cover with cling wrap and let the dough rest in the fridge for an hour.
Preheat over to 240C.
Dust some flour on the workbench, and sprinkle a handful of fennel seeds. Pinch out small pieces of dough to form 3cm balls. With your hands roll balls over the fennel seeds.
Using a rolling pin, roll the balls out as thinly as possible into long oval shapes—resembling long tongues. The pieces of dough will contract a little, so you may have to roll each piece out about three times to get them very thin. Each cracker should be around 15-20cm.
Place the crackers onto a parchment lined baking tray. Brush with olive oil, and scatter with hazelnuts and brown sugar (or anything else you prefer).
Bake for about 6 minutes or until gold and crispy.
Remove from oven and let cool on a rack. Or just eat them hot, that's nice too.