The Great Australian Bake Off

This gorgeous cracker is the perfect addition to any cheese board


  • Cracker

  • 200ml full cream milk

  • 30ml pure honey

  • 2 teaspoons fennel seeds

  • 3.5 g dry yeast, half sachet

  • 5g table salt

  • 330 g plain white flour

  • Topping

  • 200g rindless bacon rashers

  • Water, for brushing

  • Presentation

  • Fennel plants flowers or similar

  • Goat cheese/chevre


  • 1.

    For the biscuit, warm up milk to slightly warmer than your finger. Mix spices, yeast and honey and add the warm milk. Stir until yeast dissolves. Add the salt and then flour little by little until you have a smooth dough. Let rise for 30 min.

  • 2.

    Chop the bacon in tiny pieces and fry it crunchy in a pan. Place paper towels on a plate and place the bacon pieces on top so the paper towels can absorb excess fat.

  • 3.

    Back to the dough, use a rolling pin to flatten the dough very thin on top of baking paper. Use a small round cookie cutter to cut out the crackers. Use a fork to poke air holes in each cracker. Brush them with water with a pastry brush and crumble a little bacon on each cracker. Push down the bacon pieces. Cook in the oven on 175 degrees for about 10 minutes.


This recipe has not been edited or tested by the Bake Off Food Department

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