Himalayan Balsam & Wild Fennel Crackers

The transportation of seeds or whole plants is an offence under the Invasive Alien Species (Enforcement and Permitting) Order 2019 in England and Wales and Section 14AA of the Wildlife and Countryside Act in Scotland. This means that no seeds or plants should be removed from the site where they currently grow, and sowing seeds or planting elsewhere either deliberately or accidentally would be a particularly serious offence. – Curtis Wright (phone: 07920 516559. email: curtis.wright@apha.gov.uk)

Experience the joy of these Himalayan Balsam seed and Wild Fennel seed crackers, gently mellowed with delicious Parmesan cheese.

They go perfectly on their own, with a slice of cheese, or even with marmalade! I know… weird right. Try them for yourself.

Himalayan Balsam Seed Recipe Ingredients

  • 220g plain flour
  • 80g freshly grated parmesan
  • 1/2 tsp salt
  • 1 tsp bouillon powder
  • 1 tsp cayenne or to taste
  • 80g butter
  • 90g/ml water

To coat:

  • 1 tablespoon Himalayan balsam seeds
  • 1 tablespoon wild fennel seeds

Himalayan Balsam Seed Recipe Instructions

  1. Place all the ingredients for the crackers, bar the water, in a food processor and blitz until mixture resembles breadcrumbs.
  2. Add water and pulse until the dough starts to come together.
  3. Shape into a log, 4cm in diameter, wrap in cling film and refrigerate for 15 minutes.
  4. Mix seeds on a plate and roll the log over, pushing the seeds into the dough. Rewrap and chill once more
  5. Preheat oven to 180ºC gas 4. cut dough into discs 4mm thick.
  6. Place on greaseproof lined baking trays and cook for 12 minutes or until pale brown.

Makes: 30

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