• These fennel and dried fig Gruyère crackers make a wonderful gift for someone special. However, they’re so deliciously cheesy and crisp that it’s perfectly justifiable to finish them all by yourself.

    Recipe, styling and photography by Katelyn Williams

    Fennel and dried fig Gruyère crackers

    Serves: Makes 20
    Cooking Time: 30 mins


    • 150g (1 cup) cake flour + extra, to roll
    • 1 tbsp (15ml) cornflour
    • 120g finely grated Gruyère (alternatively, mature Cheddar/ Parmesan)
    • 5ml (1 tsp) salt
    • 150g cold butter, cubed
    • 50g dried figs, chopped
    • 15ml (1 tbsp) milk
    • fennel seeds, to sprinkle



    Preheat the oven to 180°C (or 160°C if fan-assisted). Line a large baking tin with baking paper. Place the cake flour, cornflour, Gruyère and salt in the bowl of a food processor and blitz until well combined.


    Add the butter and blitz until the mixture resembles fine breadcrumbs. Add the dried figs and milk and blitz until a dough forms.


    Turn out onto a lightly floured surface and roll out to a thickness of 0,5cm. Sprinkle over the fennel seeds and press into the dough. Cut the dough into 5cm squares.


    Bake, 12 – 15 minutes or until golden brown. Store in an airtight container for up to 1 week.