Lemon and Fennel Seed Crackers

Ingredients

• 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

Instructions

1. 1

   Preheat your oven to 180c fan baked.

2. 2

   In a food processor add all of the ingredients with the exception of the water and blitz until combined around one minute

3. 3

   Slowly pulse in the water until the mixture forms a dough and comes together (see note one)

4. 4

   When the dough is ready, turn the mixture out onto a clean bench and pull the mixture together.

5. 5

   Separate the mixture into thirds

6. 6

   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.

7. 7

   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

8. 8

   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)

9. 9

   When baked transfer onto a baking rack to cool before storing in the freezer