I blame the Great British Bake Off for all of this, you know 🙂 These are the first things that I was inspired to make after watching the show last summer – little seeded biscuits for cheese.

Fennel and poppy and black pepper crackers

Fennel and poppy and black pepper crackers

These ones were actually a BBC Good Food recipe that I amended a little to make them more interesting:

Spicy Seeded Biscuits

  • 200g plain flour
  • tsp baking powder
  • 50g butter , cold, cut into cubes
  • flaky sea salt
  • Fennel seeds, chilli flakes, poppy seeds, dried rosemary


  1. Heat oven to 180C/fan 160C/gas 4. Line two baking sheets with parchment. Place the flour, baking powder, butter and ½ tsp of the flaky salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 4 tbsp water and pulse until the dough comes together. If it still feels dry, add 1 tsp more water and process until you have a soft but not sticky dough.
  2. Roll out the dough on a lightly floured surface into a rectangle approximately 50 x 25cm and as thin as possible. Brush a little water over the surface of the dough, scatter 1 tsp salt flakes over and press in lightly.
  3. Prick the dough all over with a fork, then cut into 18 squares. Sprinkle some with fennel seeds, some with chilli, some with rosemary, some with poppy seeds. Press them gently into the surface so they don’t all fall off.
  4. Place on the prepared trays – don’t worry if they stretch a bit. Bake for 10-15 mins until the biscuits feel dry and sandy but are still pale – they may still feel soft but will harden up when cooling. Transfer to a wire rack and leave until completely cool. Will keep in an airtight container for up to 2 weeks.
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