Lemon And Fennel Seed Crackers Recipes

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LEMON AND FENNEL SEED CRACKERS



Lemon and Fennel Seed Crackers image

These nut, dairy and egg free Lemon and Fennel Seed Crackers are so delicious. Add into lunchboxes for a great waste free lunch option or pop on a cheese board and enjoy these flavoursome crackers with a delicious hummus or dip.

Provided by Bernadette - Goodie Goodie Lunchbox

Categories     crackers

Time 25m

Yield 100

Number Of Ingredients 9

2 cups plain wholemeal flour
1/2 cup plain flour
1/2 cup extra virgin olive oil
up to 100ml water
1 tbsp nigella seeds or poppy seeds
2 tsp fennel seeds
zest of one lemon
1 tsp baking powder
1 tsp salt

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

Nutrition Facts : ServingSize 5 crackers, Calories 104 calories, Sugar 0.1 g, Sodium 117.1 mg, Fat 6.1 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 1.6 g, Protein 2 g, Cholesterol 0 mg

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