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Fennel seed & chilli snaps from Crumb: The Baking Book by Ruby Tandoh

  • fennel seeds
  • caster sugar
  • plain flour
  • chilli flakes

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Notes about this recipe

  • Melanie on April 03, 2015

    These were nice - easy to make and tasted good served with cheese - and I will make again. I used the full amount of chilli flakes and the flavour was still quite mild, so don't shy away from the chilli. I also neglected to sprinkle the optional sea salt over the top, which I think would have improved the flavour a touch. Next time I might try a little extra olive oil to see how that affects the flavour. These needed slightly longer in the oven although it is difficult to judge when done.

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