Fennel Seed Crackers
Makes about 2 dozen

2 1/2 cups whole wheat flour
3 ounces butter, cubed (6 tbsp.)
1 teaspoon of salt (Maldon or sea salt preferably)
2 tablespoons fennel seeds, or more to taste
Black pepper, to taste
5 to 7 tablespoons cold water (you may need more or less)

1. Preheat the oven to 350F. Line a baking tray with baking parchment.
2. Put all the ingredients but the water in a clean bowl. With your hands, combine until crumbs form. Add some of the water, a little at a time to form a ball. If the dough is too dry add more water, if too wet add more flour. Don’t overwork the dough or the crackers will be tough once cooked.
3. Roll the dough on a clean, floured surface to a 1/2 centimeter thickness. Cut the dough into circles, diamonds or any shape you like and place the pieces onto the prepared tray leaving some space between each cracker.
4. Bake for 15 to 20 until the crackers turn a slight shade of brown. Leave to cool and transfer into an airtight container.