Name: Fennel & poppy seed cracker wreath
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: Makes 1 wreath for 6-8 people with cheese
Cuisine: British
Ingredients: 300g plain flour plus extra for rolling; 2 tsp baking powder; 85g butter diced; 2 tsp fennel seed plus extra to sprinkle; 2 tsp poppy seed plus extra to sprinkle; splash of milk

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Fennel & poppy seed cracker wreath

Fennel & poppy seed cracker wreath

Sarah Cook

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Makes 1 wreath for 6-8 people with cheese

Easy

Prep: 35 mins

Cook: 15 mins - 20 mins

A star rating of 5 out of 5.3 ratingsRate

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

Freezable

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No-cook spiced apple chutney

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

300g plain flour

plus extra for rolling
2 tsp baking powder
85g butter

diced
2 tsp fennel seed

plus extra to sprinkle
2 tsp poppy seed

plus extra to sprinkle
splash of milk

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Nutrition: per serving

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

low

Method

step 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.
step 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 TIPS

STORAGE

These biscuits will keep in an airtight container for up to 2 weeks.

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A star rating of 5 out of 5.3 ratings

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