Ingredients
Serves 401 tbsp sugar
2 tbsp sesame seeds
2 tbsp fennel seeds
1 tbsp sea salt flakes
1 ½ cups (185g) Plain flour
¼ cup (60ml) olive oil
¼ cup (60ml) beer
Method
What you will need
• Baking tray
• Baking paper
• A small bowl
• Sifter
• A large mixing bowl
• A large metal mixing spoon
• Chopping board for kneading
• Plastic wrap
• Round cutter
• Rolling Pin
• Wire cooling rack
Preheat oven to 200°C. Line a baking tray with baking paper. Combine the sugar, sesame seeds, fennel seeds and salt in a small bowl.
Sift the flour and a pinch of salt into a large bowl and make a well in the centre. Add the oil, beer and mix with a large metal spoon until the dough comes together, use a little more beer if the dough is to dry.
Transfer the dough to a lightly floured surface and knead until elastic. Wrap in plastic wrap and refrigerate for 30 minutes. Divide the dough in two and roll each portion out between two sheets of baking paper as thinly as possible. Cut rounds out of the dough using a 4cm or one and a half inch round cutter. You should have about forty rounds.
Sprinkle the dough rounds with the spice mixture, and then gently roll a rolling pin over the top of them so that they adhere to the dough.
Transfer the rounds to a baking tray and cook for 6-8 minutes. Put the wafers under a hot grill for two minutes to caramelise the sugar, taking care not to burn them. Transfer to a wire rack and allow to cool.