Fennel & poppy seed cracker wreath

Fennel & poppy seed cracker wreath

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 35 mins Cook: 15 mins - 20 mins

Skill level

Easy

Servings

Makes 1 wreath for 6-8 people with cheese

Arrange savoury biscuits in a pretty circle around your chosen cheese for a decorative centrepiece and alternative cheeseboard

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
210
protein
4g
carbs
28g
fat
10g
saturates
6g
fibre
1.2g
sugar
0.7g
salt
0.8g
Save to My Good Food

Ingredients

  • 300g plain flour, plus extra for rolling
  • 2 tsp baking powder
  • 85g butter, diced
  • 2 tsp fennel seeds, plus extra to sprinkle
  • 2 tsp poppy seeds, plus extra to sprinkle
  • splash of milk

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Heat oven to 180C/160C fan/gas 4. Line one baking sheet with parchment. Place the flour, baking powder, butter, fennel and poppy seeds with ½ tsp salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 100ml water and pulse until the mixture comes together to a firm dough that’s not sticky – you may need another tbsp or so of water, if it still feels.
  2. Roll out dough on a lightly floured surface as thinly as you can. Stamp out lots of different sized circles using a selection of round and fluted biscuit cutters of 4cm, 5cm and 6cm diameter. Brush a little milk over the surface of the biscuits, and prick all over with a fork. Start to arrange in a circle on the baking sheet, overlapping each other. If you want to serve a cheese in the centre, check that it will fit. Scatter over a few more fennel and poppy seeds and bake for 15 - 20 mins until the biscuits feel dry and sandy with a slightly golden colour around the edges - they may still feel soft but will harden up when cooling. Cool on the baking sheet. Serve with cheese & chutney. Will keep in an airtight container for up to 2 weeks.

Recipe from bbcgoodfood.com, December 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
babs1947's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This looks wonderful but I haven't made it yet. I'm not so keen on the random appearance of the circles though so I'll start with a bottom layer of larger circles and then put some leaves made of the dough on top as I think that would look festive.

Questions

Tips