Sour Cream And Fennel Crackers With Anchovies
- A little vegetable oil
- Scant 2/3 cup all-purpose flour, plus more to dust
- 1 heaped tablespoon sour cream
- Scant teaspoon salt, or to taste
- 1 tablespoon fennel seeds
- 1 bulb of fennel, shaved or sliced very finely
- 18 marinated anchovies
- pink peppercorns, crushed (optional)
- Preheat the oven to 400 F. Lightly oil a baking sheet.
- Mix all the cracker ingredients together with 1-2 tablespoons of water, kneading with your hands until it makes a firm dough (or put all the ingredients in the food processor fitted with a dough blade and mix to a firm dough).
- Stop as soon as the dough comes together.
- Dust a clean work surface with flour and roll out the dough until just under 1/4 in.
- thick.
- I prefer to cut the dough into rough rectangles with a knife for a more rustic look, but you could also use a cookie cutter.
- Prick each cracker with a fork a couple of times.
- Transfer the crackers to the prepared baking sheet.
- Place in the oven and bake for 15 minutes.
- Check after 12 minutes, to ensure they are not browning too fast.
- If they are browning unevenly, turn the tray around.
- Remove from the oven and cool.
- Serve topped with shaved fennel, 2-3 anchovies and a few pink peppercorns (if using).
- Serve immediately.
vegetable oil, flour, sour cream, salt, fennel seeds, fennel, anchovies, pink peppercorns
Taken from www.foodrepublic.com/recipes/sour-cream-and-fennel-crackers-with-anchovies/ (may not work)