Seed Crackers with Paprika and Fennel

Preheat oven to 180°C. 

Place all ingredients in a food processor. Blitz until a fine crumb (the mixture should be sticky).

Gather dough into a ball and place between two sheets of baking paper on a flat surface.

Press with your hands until roughly flattened and then use a rolling pin to roll out until 1⁄2cm thick. Tidy the edges using damp hands. Use a knife to score the dough into square or rectangle crackers.

Bake until lightly golden. The outer crackers will cook first. These may be gently removed and left on a rack to cool, allowing the inner crackers to cook longer.

Total cooking time will be about 15–25 minutes. Once cool, use your hands or a knife to break crackers along the score lines. Store in an airtight container for up to 4 days. Makes 30 crackers