Buckwheat Crackers
280g buckwheat flour
salt
1tsp fennel seed or other spice (toasted)
150ml water
30-40g good olive oil (and a little extra for drizzling)
parchment paper
Serves 8-10
Method:
Place the flour in a bowl with the salt. Toast the fennel seeds for 4-5 minutes in a dry pan until they slightly change colour and you can smell the aroma. Add them to the dry mix and combine well.
Add the water and oil to the bowl and stir until the mixture is like a dough but not too wet. You can add a little extra flour if needed – up to another 50g. Place dough in fridge for 1 hour.
I use a large baking sheet 16’ x 11’. Measure the parchment paper to line the baking sheet and cut two pieces the same size. Place one piece of parchment on your work surface and drizzle with a small amount of oil. Put the dough on top and drizzle a little more oil over. Put the other parchment piece on top and roll out as evenly and thinly as possible across the whole sheet. (I used 130g of dough.)
Bake in the oven at 160 degrees for 20 minutes or until evenly crisp and golden all over.
Serves 8-10.
Tip:
Ideal with my beetroot dip, cheese and a big salad.