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Gruyère & fennel crackers
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Makes: 13-15 crackers
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)
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.
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.
Typical values per serving:
Per cracker (14)