gluten-free plain/white flour blend, plus extra to dust, we used Freee
2tsp.
caster sugar
1/2tsp.
xanthan gum
1/2tsp.
bicarbonate of soda
50g
unsalted butter, chilled and cubed
1tsp.
each fennel and caraway seeds
125ml
buttermilk, plus extra to brush
6Tbsp.
mixed seeds
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Put flour, sugar, xanthan gum, bicarbonate of soda and 1/2tsp salt into a food processor and pulse to combine. Add the butter, fennel and caraway seeds and pulse until mixture resembles fine breadcrumbs (alternatively rub butter into the mixture using your fingertips).
Step 2Add buttermilk and pulse/mix until pastry comes together. Tip on to a work surface, bring together then cut in 1/2. Wrap the first 1/2 and set aside at room temperature.
Step 3Generously flour a large piece of baking parchment and roll out the other pastry 1/2 as thinly as possible (about 1mm), to a rough 32 x 24cm rectangle. Brush top all over with buttermilk, sprinkle generously with 1/2 the mixed seeds and pat down gently with the palm of your hand to help them stick. Score into 9 rectangles. Slide pastry (still on parchment) on to a baking sheet.
Step 4Repeat step 3 with remaining pastry and slide on to a separate baking sheet. Bake for 30-35min, swapping the baking sheets after 20min, until crisp and golden. Remove to a wire rack to cool.
Step 5Snap into individual rectangles and serve.
TO STORE
Once cool, keep in an airtight container at room temperature for up to 3 weeks.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
