Fennel & poppy seed cracker wreath

Vegetarian
Gluten Free
Health score
2%
Fennel & poppy seed cracker wreath
55 min.
1
667kcal

Suggestions


Elevate your entertaining with our delightful Fennel & Poppy Seed Cracker Wreath, a stunning and delicious addition to any cheese board or festive gathering. This vegetarian and gluten-free treat combines the aromatic warmth of fennel seeds with the nutty crunch of poppy seeds, making each bite a satisfying culinary experience. Perfectly golden and crisp, these homemade crackers are not only easy to make but also offer a touch of elegance to your spread.

The process begins with simple ingredients that come together to form a firm and versatile dough. As you roll out the dough, the promise of flavorful crackers fills the air, creating a festive atmosphere in your kitchen. The unique wreath shape adds a whimsical touch, and you can even create a cozy spot in the center for your favorite cheese or chutney, encouraging your guests to gather around and dig in.

Serving these crackers fresh from the oven guarantees a delightful crunch, and their ability to be stored in an airtight container for up to two weeks means you can prepare them ahead of time. Whether you're hosting a holiday party, a casual get-together, or simply indulging in a well-deserved snack, our Fennel & Poppy Seed Cracker Wreath is sure to impress and delight everyone at the table.

Ingredients

  • tsp double-acting baking powder 
  • 85 butter diced
  • tsp fennel seed 
  • tsp poppy seed 
  • tablespoon milk 

Equipment

  • food processor
  • baking sheet
  • oven

Directions

  1. Heat oven to 180C/160C fan/gas
  2. Line one baking sheet with parchment.
  3. Place the flour, baking powder, butter, fennel and poppy seeds with tsp salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour.
  4. Add 100ml water and pulse until the mixture comes together to a firm dough thats not sticky you may need another tbsp or so of water, if it still feels.
  5. 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.
  6. 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.
  7. Serve with cheese & chutney. Will keep in an airtight container for up to 2 weeks.

Nutrition Facts

Calories667kcal
Protein1.65%
Fat94.31%
Carbs4.04%

Properties

Glycemic Index
185
Glycemic Load
2.64
Inflammation Score
-8
Nutrition Score
11.783913109614%

Nutrients percent of daily need

Calories:666.53kcal
33.33%
Fat:72.34g
111.29%
Saturated Fat:44.24g
276.51%
Carbohydrates:6.97g
2.32%
Net Carbohydrates:4.26g
1.55%
Sugar:0.94g
1.04%
Cholesterol:184.55mg
61.52%
Sodium:1532.43mg
66.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.85g
5.71%
Calcium:707.81mg
70.78%
Vitamin A:2153.85IU
43.08%
Manganese:0.64mg
31.93%
Phosphorus:305.32mg
30.53%
Vitamin E:2.08mg
13.86%
Iron:2.32mg
12.88%
Fiber:2.7g
10.81%
Magnesium:40.82mg
10.2%
Copper:0.13mg
6.74%
Vitamin K:5.99µg
5.71%
Vitamin B1:0.08mg
5.12%
Zinc:0.73mg
4.86%
Potassium:152.76mg
4.36%
Vitamin B2:0.07mg
4.08%
Vitamin B12:0.23µg
3.76%
Selenium:1.91µg
2.73%
Vitamin B6:0.04mg
2.22%
Folate:7.14µg
1.79%
Vitamin B3:0.34mg
1.72%
Vitamin B5:0.17mg
1.68%
Vitamin D:0.17µg
1.1%
Vitamin C:0.9mg
1.09%