Sesame Seed & Fennel Seed Biscuits

Posted on
in Art & Design, Illustrated Recipes, Recipes, Dips & Pieces

Illustration by Emico Isobe

Sesame Seed & Fennel Seed Biscuits

Posted on
in Art & Design, Illustrated Recipes, Recipes, Dips & Pieces

While we love the simplicity of serving a cheese platter with water crackers or crusty bread, these homemade savoury biscuits are a great alternative to the store-bought versions, and allow you to improvise by using different herbs and seeds.

This Illustrated Recipe of our Sesame Seed & Fennel Seed Biscuits has been illustrated by Tokyo-based Emico Isobe. Her bright block colours perfectly capture the bold flavours and textures of fennel, parmesan and sesame in these biscuits.

Sesame Seed and Parmesan Biscuits

  • 225 g (8 oz/11/2 cups) plain (all-purpose) flour
  • 200 g (7 oz) butter, chilled and cut into cubes
  • 200 g (7 oz/2 cups) grated parmesan cheese
  • 40 g (11/2 oz/1/4 cup) black sesame seeds

Put flour and butter in a food processor and process until it resembles breadcrumbs. Transfer to a mixing bowl and add the parmesan and sesame seeds. Mix to combine and use your hands to gently knead to make a smooth dough.

Divide the dough into two even-sized portions. Place each portion between two sheets of baking paper and roll out to make rectangles, about 5 mm (1/4 inch) thick. Transfer the dough in the baking paper to the refrigerator and leave for 1 hour.

Preheat the oven to 180ºC (350ºF/Gas 4). Line a baking tray with baking paper. Cut out circles using a 5 cm (2 inch) pastry cutter. Place the biscuits on the prepared tray and bake for 10–12 minutes, or until golden. Remove from the oven and allow to cool for 5 minutes, before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Fennel Seed Biscuits

  • 225 g (8 oz/11/2 cups) plain (all-purpose) flour
  • 2 tablespoons fennel seeds
  • 80 ml (21/2 fl oz/1/3 cup) olive oil
  • 60 ml (2 fl oz/1/4 cup) milk

Combine all of the ingredients in a large bowl and gently knead together to form a smooth dough.

Divide the dough into two even-sized portions. Place each portion between two sheets of baking paper and roll out to make rectangles, about 5 mm (1/4 inch) thick. Transfer the dough in the baking paper to the refrigerator and leave for 1 hour.

Preheat the oven to 180ºC (350ºF/Gas 4). Line a baking tray with baking paper. Re-roll the dough out to 2 mm (1/16 inch) thick, then cut into even-sized triangles, about 3 cm (11/4 inch) wide. Place the biscuits on the prepared tray and bake for 10–15 minutes, or until they are just golden. Remove from the oven and allow to cool for 5 minutes, before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week.