Fennel & Poppy Seed Cracker Wreath

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

• Cooking Time Prep 35 mins
  Cook 15 mins - 20 mins
• Skill Level Easy
• Servings Makes 1 wreath for 6-8 people with cheese

Nutrition per serving

• Kcalories

  210

• Protein

  4g

• Carbs

  28g

• Fat

  10g

• Saturates

  6g

• Fibre

  1.2g

• Sugar

  0.7g

• Salt

  0.8g

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

Directions

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.

Categories: All Christmas