Honey, Aniseed and Fennel Cracker Biscuits
A satisfying anytime snack! Makes 30-50 crackers/biscuits depending on the size.
This recipe is based on one from my dear and departed friend and midwife Lyndell. Lyndell had an allergy to sugar and used these biscuits as a special not-too-sweet treat. Her husband Boaz recently tried to find her recipe for me, but no luck. So I made one up and am very happy with the results!
I buy bakers honey from our local farmers market (basically the mixture of all the beekeepers honey scrapings). This is much more economical and has a rich flavour which works perfectly in this recipe. Try buying bakers honey direct from a beekeeper near you.
400 g wholemeal flour (I used spelt)
½ c runny honey
½ c olive oil
3 T water (or use more oil if you want especially crunchy biscuits)
1 heaped tsp fennel seeds
1 heaped tsp aniseed powder
¼ tsp salt
1/3 c sultanas or raisins (optional)
Heat oven to 175 degrees Celsius (350F).
Whizz everything in the food processor except fruit (or mix by hand in a big bowl). Add the dried fruit and pulse gently to combine.
Place sheets baking paper on two oven trays. Divide dough in half and roll out directly onto oven trays until about 5mm thick. Cut into squares or rectangles of the desired size with a knife.
Bake for about 10-15 minutes until browning on the edges. Remove from oven, cool and store in an airtight container.