Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.