These crisp crackers make a gorgeous accompaniment to a cheese or antipasto platter. While delicious with a creamy soft cheese like a brie, I am also known to just munch on them as is.
1½ cups flour
1 tsp baking powder
2 tsp fennel seeds
1 tsp salt
¼ cup extra virgin olive oil
⅓ cup water
1–2 tsp flaky sea salt
In a bowl mix the flour, baking powder, fennel seeds and first measure of salt together. Add in the olive oil and water and mix until it comes together into a dough. Allow to rest for 5–10 minutes then divide into two.
Roll out as thin as you can! To do this keep flipping the dough as you roll it out to stop it from sticking to the bench. If you can be bothered, you can pull out the pasta machine and run the dough through this to get it as thin as possible. You are aiming for dough 1mm thick at the most.
Place the rolled-out dough onto a lined baking tray, brush the top with water and sprinkle with sea salt. Bake at 200°C for 8–12 minutes or until golden. Allow to cool before breaking into shards and storing in an airtight container for up to a week.
Tip – If stored in an airtight container, the crackers will still be fine to eat after a couple of weeks, but you may want to crisp them up again by popping into the oven for a couple of minutes.
