Right, some food.
I knocked up these little crackers to accompany some Sussex Yeoman goats cheese as a starter for Jess’s birthday lunch. Absurdly easy to make and bake. People don’t seem to bother with home-baked biscuits for cheese, but these are magical little things, and the texture is fantastic. They actually ended up slightly chunkier that I had originally planned – they do rise a fair bit, so next time I’ll roll them out to about 3mm thick.
For around 25 crackers:
75g plain flour
50g spelt flour
Half teaspoon baking powder
Generous pinch of salt
3 teaspoons fennel seed (ground in pestle & mortar)
Similar quantity of thyme leaves, chopped finely
25ml olive oil
Sift the flour, baking powder and salt into a bowl. Add the fennel seed and thyme, then the oil and water, and combine by hand.
Roll out to 5mm or less and then cut to shape or use a biscuit cutter.
Heat oven to 160deg C.
Place biscuits on oiled baking paper, and brush with water.
Bake for around 25 minutes.