Laced with Indian spices of cumin, fennel and black pepper, these crackers make a surprisingly good partner for soft goat’s cheese. They are also wonderful served with a red lentil dip or hummus.






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  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 tsp fennel seeds
  • 1 tsp black peppercorns
  • 2 tsp sea salt flakes
  • 300 g (2 cups) plain flour
  • 100 ml sunflower oil
  • 100 ml water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 200°C (180°C fan-forced). Line 2 large oven trays with non-stick baking paper.

Use a mortar and pestle to grind the cumin seeds, coriander seeds, fennel seeds, pepper and salt until finely ground but with a little texture (alternatively, use a spice grinder).

Combine the spices and flour in a large mixing bowl and make a well in the centre. Combine the oil and water in a jug, add t o the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.  

Turn the dough onto a lightly floured surface and knead briefly until smooth. Divide the dough in half and use a lightly floured rolling pin to roll out one portion until 2-3 mm thick. Use a fluted pastry wheel to cut into 10 x 3 cm rectangles, Place on the lined trays. Repeat with the remaining dough portion.

Bake in preheated oven for 15-18 minutes, swapping the trays around halfway through baking, or until golden, crisp and cooked through. Cool on the trays.


Baker’s tip

• These crackers will keep in an airtight container or jar at room temperature for up to 1 week.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.


Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Tina McLeish.

Encaustic hexagonal tiles from Surface Gallery. Saffi trivet from Country Road.


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