Fennel & poppy seed cracker wreath

Fennel & poppy seed cracker wreath

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(3 ratings)

Prep: 35 mins Cook: 15 mins - 20 mins


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

  • Freezable

Nutrition: per serving

  • kcal210
  • fat10g
  • saturates6g
  • carbs28g
  • sugars0.7g
  • fibre1.2g
  • protein4g
  • salt0.8g


  • 300g plain flour, plus extra for rolling
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tsp fennel seed, plus extra to sprinkle
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    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…


  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.

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Comments, questions and tips

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15th Jul, 2014
Check out my crispy crackers on my blog http://sweetdreamycakesandbakes.wordpress.com/2014/07/14/cream-crackers/
7th Dec, 2011
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.
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