Crackers with a short snap for that perfect crunch. A tangy cheese is complemented with fennel and smoked paprika. The perfect accompaniment to hummus or paté.

Makes: 25 | Cooking Function: 4D hotAir 160ºC for 18-20 minutes | Prep: 20 minutes + 1 hour chilling

• 140g plain flour
• 1tsp smoked paprika
• 1tsp toasted fennel seed, crushed
• 110g plant butter, cold and diced
• 110g vegan grated Cheddar style cheese
• Salt and black pepper

Note: Allergens highlighted in bold

1. Place the flour, paprika, plant butter and fennel into a food processor bowl and blitz to fine breadcrumbs.

2. Add the vegan cheese, salt and pepper and blitz until a ball of dough is formed.

3. Turn onto a sheet of baking paper and shape into a log 6cm across. Twist ends of paper and place into freezer, chill for 1 hour.

4. Remove from freezer, turn on oven to preheat and line a baking sheet.

5. Either: Slice into 25 slices approx. 5mm (£1 coin thickness) or to add a little difficulty, once chilled, roll out your dough to a rough square, 5mm (£1 coin thickness) and cut into rectangles.

6. Place on baking tray with room to spread. Bake for 18-20 minutes until pale golden colour, crackers need to cool on the tray as they will crisp as they cool.

7. Serve with dips of your choice or try out our vegetarian mushroom pâté recipe.

The crackers will store for 2-3 weeks if kept in an airtight container.