Gluten-free Seeded Crackers

These go wonderfully with cheese and pickles, or can be simply enjoyed as a snack by themselves.

Hands-on time 25min, plus cooling. Cooking time about

35min. Makes 18 225g gluten-free plain/white flour blend, plus extra to dust, we used Freee 2tsp caster sugar

½tsp xanthan gum ½tsp bicarbonate of soda 50g unsalted butter, chilled and cubed

1tsp each fennel and caraway seeds

125ml buttermilk, plus extra to brush 6tbsp mixed seeds

Preheat oven to 180°C (160°C fan) mark 4. Put flour, sugar, xanthan gum, bicarbonate of soda and ½tsp salt into a food processor and pulse to combine. Add the butter, fennel and caraway seeds and pulse until mixture resembles fine breadcrumbs (alternatively rub butter into the mixture using your fingertips).

Add buttermilk and pulse until pastry comes together. Tip on to a work surface,

bring together, then cut in ½. Wrap the first ½ and set aside at room temperature.

3 Generously flour a large piece of baking parchment and roll out the other pastry ½ as thinly as possible (about 1mm), to a rough 32 x 24cm rectangle. Brush top all over with buttermilk, sprinkle generously with ½ the mixed seeds and pat down gently with the palm of your hand to help them stick. Score into 9 rectangles. Slide pastry (still on parchment) on to a baking sheet.

4 Repeat step 3 with remaining pastry and slide on to a separate baking sheet. Bake for 30-35min, swapping the baking sheets after 20min, until crisp and golden. Remove to a wire rack to cool.

5 Snap into individual rectangles and serve.

PER CRACKER 88cals, 2g protein, 4g fat

(2g saturates), 12g carbs (1g total sugars), 0.5g fibre TO STORE Once cool, keep in an airtight container at room temperature for up to 3 weeks.