4 Serves
40 Mins
Preheat your oven to 175°C. In a large mixing bowl, combine the all-purpose flour, ground flax seeds, and finely chopped fennel bulb.
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Vitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
60 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
260 mg / 4,700 mgSodium
42 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
12 g / 50 gSaturated Fat
4 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Incorporate the softened butter into the dry mixture until crumbly, then gradually add milk, mixing until a cohesive dough forms.
Turn the dough onto a floured surface and knead thoroughly for 8 to 10 minutes until smooth.
Roll the dough out to a thickness of 1/8 inch and use a pizza cutter to slice into desired cracker shapes.
Transfer the shapes to a greased baking sheet, brush lightly with olive oil, and sprinkle with kosher salt.
Bake for 15 minutes until golden brown, then transfer to a wire rack to cool completely.
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