Fennel Poppy Seed Cracker Wreath Recipes

LEMON AND FENNEL SEED CRACKERS

Steps:

• Preheat your oven to 180c fan baked.
• In a food processor add all of the ingredients with the exception of the water and blitz until combined around one minute
• Slowly pulse in the water until the mixture forms a dough and comes together (see note one)
• When the dough is ready, turn the mixture out onto a clean bench and pull the mixture together.
• Separate the mixture into thirds
• Roll out each third separately onto baking paper (each half should make a rectangle approximately of 20cm x 30cm). The dough should be rolled as thin as you can - around 0.25cm thick.
• Cut into your desired shapes (I like these as longer strips of around 2cm x 7 cm or as smaller rectangles) then place the sheet of baking paper with the prepared crackers onto a baking tray
• Bake for around 12-15 minutes until lightly golden (check while baking as this could be a little more or less depending on the thickness of your dough and shape of the cracker)
• When baked transfer onto a baking rack to cool before storing in the freezer

FENNEL & POPPY SEED CRACKER WREATH

Steps:

• 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.