Fennel & poppy seed cracker wreath

Arrange savoury biscuits in a pretty circle around your chosen cheese for a decorative centrepiece and alternative cheeseboard

  • Prep:35 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 210
  • fat 10g
  • saturates 6g
  • carbs 28g
  • sugars 0.7g
  • fibre 1.2g
  • protein 4g
  • salt 0.8g


  • 300g plain flour, plus extra for rolling
  • 2 tsp baking powder
  • 85g butter, diced
  • 2 tsp fennel seeds, plus extra to sprinkle
  • 2 tsp poppy seeds, plus extra to sprinkle
  • splash of milk


These biscuits will keep in an airtight container for up to 2 weeks.


  1. Heat oven to 180C/160C fan/gas 4. Line one baking sheet with parchment. Place the flour, baking powder, butter, fennel and poppy seeds with ½ tsp salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 100ml water and pulse until the mixture comes together to a firm dough that’s not sticky – you may need another tbsp or so of water, if it still feels.

  2. 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. 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. Serve with cheese & chutney. Will keep in an airtight container for up to 2 weeks.

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