Ingredients
- 1½ cups / 210g all-purpose flour, plus more for dusting
- ½ cup / 45g flaxseed flour
- 3 tablespoons melted duck fat or olive oil
- Zest of 1 medium orange
- ½ cup / 120ml cold water
- 1 egg, beaten
- 2 tablespoons fennel seeds
- 1 tablespoon coarse black pepper
- 1 tablespoon coarse sea salt
Instructions
- Position a rack in the middle of the oven and preheat to 425°F / 220°C. Flour a nonporous work surface.
- In a medium bowl, mix together the flours, duck fat, and orange zest. Stir in the water, 1 tablespoon at a time, until a nonsticky dough forms, about 5 minutes.
- Place the dough on the floured surface and divide it into two equal pieces. Roll out each piece into a 12 by 15-inch / 30 by 38cm rectangle. Roll it as thin as you can, about 1/16 inch thick, so the crackers will be crispy, not chewy, when baked.
- Brush the dough with the beaten egg and sprinkle with the fennel seeds, pepper, and salt.
- Prick the dough with a fork, covering the span of dough. Using a paring knife, cut the dough into either square or rectangular crackers of your choice.
- Place the crackers on a wire baking rack, leaving about ½ inch of space between them, and bake until crispy and golden, 12 to 15 minutes.
- Allow the crackers to cool on the rack before storing in an airtight container. They will keep at room temperature for up to 1 week.