Fennel Olive Oil Wafers

Makes: 8 large wafers

Preparation Time: 30 minutes (+ 20 minutes resting time)

Baking Time: 20-25 minutes per batch

Method

Preheat oven to 180°C (160°C fan forced).




Line 2 large oven trays with non-stick baking paper.




Combine the flour and salt in a large mixing bowl and make a well in the centre.




Combine the water and olive oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.




Turn the dough onto a lightly floured surface and knead for 1 minute or until smooth and elastic.




Wrap the dough in plastic wrap and set aside for 20 minutes to rest.




Divide the dough into eight portions and roll each in a little extra olive oil to coat lightly.




Use your hands to flatten a portion into a rough rectangle and then use a rolling pin to roll out thinly and evenly into a large rectangle about 2mm thick (see Baker’s tips).




Place on a lined tray. Repeat with three of the remaining dough portions.




Combine the crushed fennel seeds and sea salt. Brush the wafers with a little extra olive oil and sprinkle with half the fennel seeds and sea salt.




Bake the four wafers in preheated oven for 20-25 minutes, swapping the trays around halfway through baking, or until deep golden and crisp.




Cool on the trays.




Repeat with the remaining four dough portions to make eight large wafers in total.




Break into smaller pieces to serve.




Baker's Tips



• The more even you can roll the dough the more evenly it will bake. Using a pasta maker to roll the dough will make this task really easy – use a little extra flour instead of the oil when rolling and setting #5 will give you the perfect thickness for these wafers.


• These wafers will keep in an airtight container or jar at room temperature for up to 1 week.

Recipe presented by Bake Club and NEFF.