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    Gruyère & fennel crackers

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    Gruyère & fennel crackers

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

    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.

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    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.



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