zoom

    Save to your scrapbook

    Gruyère & fennel crackers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Gruyère & fennel crackers

    • Vegetarian
    • Preparation time: 20
    • Cooking time: 25
    • Total time: 45

    Makes: 13-15 crackers

    Ingredients

    200g plain flour, plus extra for dusting
    1 tsp caster sugar
    2 tbsp olive oil
    1½ tbsp fennel seeds, toasted and roughly crushed
    100g Gruyère, coarsely grated
    2 tsp Cornish Sea Salt Super Seed Topper (or a combination of sea salt fakes and mixed seeds)

    Method

    1 Preheat the oven to 180°C, gas mark 4. Line 2 large baking trays with parchment. Combine the flour, sugar, oil, 1 tbsp fennel seeds and most of the Gruyère with 90-100ml water, to make a rough dough. Lightly draw the dough together on a floured surface, then roll out to a thin rectangle (roughly 30 x 40cm). 2 Cut the rectangle in ½, then transfer the 2 halves to the 2 trays. Sprinkle with the remaining fennel seeds and the Super Seed Topper (or salt-seed mix) and bake for 15 minutes. Scatter the remaining Gruyère on top and bake for another 6 minutes, until brittle. Allow to cool, then break into shards. Store in an airtight container for up to 1 week.

    Your recipe note

    Edit your recipe note

    Waste not
    Super seed topper use to coat fish fillets or chicken breasts before baking, or sprinkle over noodles or warm salads for added crunch and flavour.

     

    Comments

    Average user rating

    5 stars

    Glossary