- 300g plain flour, plus extra for rolling
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 85g butter, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tsp fennel seed, plus extra to sprinkle
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 2 tsp poppy seed, plus extra to sprinkle
- splash of milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
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.
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.
StorageThese biscuits will keep in an airtight container for up to 2 weeks.