Fennel seed oatcakes

Preheat the oven to 180°C (350°F, gas mark 4). Place all the ingredients in a food processor and pulse until well blended. With the motor on, add 3-4tbsp of water, 1tbsp at a time, until it comes together to make a firm dough.

Roll dough out thinly on a floured surface until 3-4mm thick. Cut into fingers or triangles and arrange on non-stick baking sheets. Bake for 7-10 mins until pale golden.

Leave to cool for a few minutes then transfer to a wire rack and leave to cool completely. Store in an air-tight container for at least a week.