Need a little something tasty to take to a gathering this weekend? Shamilah has the recipe for you. Not only is it easy, but these crackers are tasty, and loved by adults and children alike. What’s more, they’re gluten free and can be prepared in advance. This recipe is by Annabel Crabb.

Ingredients

1 tbsp fennel seeds

2 cups gluten free plain flour

2 tsp mustard powder

1 tsp salt

1/2 tsp cayenne pepper

100g cold butter, cubed

1 egg yolk

1 tbsp white wine vinegar

150g cheddar, grated

150g pecorino, grated

Iced water

Method

Briefly toast the fennel seeds till fragrant, then crush using a mortar and pestle. Using a food processor, pulse the flour, mustard, salt, cayenne & fennel seeds with the butter till it resembles bread crumbs. Add the egg yolk, vinegar & pulse again. Add both cheeses & pulse again, then add the iced water, (a teaspoon at a time) until the dough just comes together.

Pop half of the dough on plastic wrap, shape it into a log and then wrap it up and refrigerate for 30mins. Do the same with the other half of dough. Pre-heat oven to 180 degrees (160 fan-forced).

Take the chilled, firm dough from the fridge and place on some baking paper that has been laid on the bench. Using a course grater, grate the dough over the baking paper evenly into a rectangular area. Cover with another sheet of baking paper and with a rolling pin, roll the dough into a 1mm thick sheet. Remove the top sheet, and slide the bottom sheet and the dough, onto a tray. Sprinkle with salt and bake for 10 mins.

Once cooled, store in an airtight container. Serve on their own or with some dips.