Rye and Fennel Thins

In a large mixing bowl mix together all dry ingredients then rub in the butter until the mixture resembles breadcrumbs then bind together with the milk to make a fairly stiff dough.

Roll the dough to a thickness of 3mm (1/8 inch) and using a 6cm plain cutter, cut out 40 rounds and place on three baking sheets. You will have to re-roll the trimmings to get the 40 biscuits. I prick each biscuit with a fork or skewer.

Refrigerate for 15 minutes or so until the oven reaches a temperature of 190 degrees.

Cook each tray of biscuits separately for 8=10 minutes until the edges are just beginning to brown.

Remove from the oven and place on cooling tray.

Store in a tin.

TIP – Roll the biscuit dough between two sheets of plastic. I split the side and bottom of two freezer bags and roll the dough without the need for extra flour, without sticking to the work surface and it slides into the fridge to chill easily.  Take out of the fridge when ready to cut out your biscuits, peel off the top layer of plastic (it doesn’t stick to the dough) – cut out and place your biscuit shapes onto a greased baking sheet.