Post by Loupy on Apr 8, 2013 21:20:20 GMT -7
Homemade Fennel Seed Crackers
By Elodie Bellegarde @ food52.com/recipes/
I wasn’'t into cheese until I was 20, when I met my British husband. We still joke about how I finally became French after a meal at his friends.
Makes about 24 crackers
Ingredients:
2 1/2cups whole wheat flour
3 ounces (6 TBS) cold butter, cubed
1teaspoon sea salt
5 to 7 tablespoons cold water
2 tablespoons fennel seeds
Directions:
Preheat the oven to 180ºC/ 350F/Gas mark 4.
Line a baking tray with baking parchment.
Put all the ingredients but the water in a clean bowl.
With your hands, combine until crumbs form.
Add some of the water, a little at a time to form a ball.
If the dough is too dry add more water, if too wet add more flour.
Don’t overwork the dough or the crackers will be tough once cooked.
Roll the dough on a clean, floured surface to a 1/2 centimeter thickness.
Cut the dough into circles, diamonds or any shape you like and place the pieces onto the prepared tray leaving some space between each cracker.
Bake for 15 to 20 until the crackers turn a slight shade of brown.
Leave to cool and transfer into an airtight container.
© 2009 - 2013 Food52
By Elodie Bellegarde @ food52.com/recipes/
I wasn’'t into cheese until I was 20, when I met my British husband. We still joke about how I finally became French after a meal at his friends.
Makes about 24 crackers
Ingredients:
2 1/2cups whole wheat flour
3 ounces (6 TBS) cold butter, cubed
1teaspoon sea salt
5 to 7 tablespoons cold water
2 tablespoons fennel seeds
Directions:
Preheat the oven to 180ºC/ 350F/Gas mark 4.
Line a baking tray with baking parchment.
Put all the ingredients but the water in a clean bowl.
With your hands, combine until crumbs form.
Add some of the water, a little at a time to form a ball.
If the dough is too dry add more water, if too wet add more flour.
Don’t overwork the dough or the crackers will be tough once cooked.
Roll the dough on a clean, floured surface to a 1/2 centimeter thickness.
Cut the dough into circles, diamonds or any shape you like and place the pieces onto the prepared tray leaving some space between each cracker.
Bake for 15 to 20 until the crackers turn a slight shade of brown.
Leave to cool and transfer into an airtight container.
© 2009 - 2013 Food52
