- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tsp black peppercorns
- ½ beef stock cube
- 2 tsp salt
- 2 tsp sugar
- 90g/3¼oz butter
- 1 tsp sesame oil
- ½ garlic clove
- 300g/10½oz plain flour, plus extra for dusting
- Preheat oven to 210C/425F/Gas 7. Line a baking tray with non-stick parchment.
- Grind the spices in a pestle and mortar to a coarse powder, then transfer to a food processor and blend with the stock cube, salt and sugar.
- Melt the butter together with 90ml/3¼fl oz water and the sesame oil. Pour the mixture into a bowl and stir in the spices and garlic. Finally add the flour and mix well to combine.
- Roll the dough out on a lightly floured surface to a ½cm/¼in thickness, prick evenly all over with a fork, and cut out in 5cm/2in circles. Transfer the crackers to the lined baking tray.
- Bake for 9-12 minutes until golden-brown and crisp.