Lavroche

Makes 30

190g

Gilchesters Organic Unbleached white flour


75g

Gilchesters Organic Semolina


1 tsp

Fine Salt


1 tbsp

Olive oil


1

Medium egg


1 tbsp

Black sesame seeds


10g

Gruyere


10g

Parmesan


1 tsp

Fennel seeds


1 tsp

Caraway seeds


Method

Put the flour, semolina and salt into a bowl and stir to combine. Add the olive oil, about 75ml of water and the milk, mix ingredients to bring together. Add a little more water in necessary; you want the mixture to be dry but pliable.

Turn the dough out onto a lightly floured surface and knead it for 5 minutes until smooth. Wrap it in clingfilm and leave to rest in the fridge for 30 mins. Line two large baking trays with baking paper.

Roll the dough out onto a lightly floured surface into a very thin square about 35cm x 35cm. Brush off any excess flour. trip the edges of the dough to neaten, then cut into three strips, each about 30 x 9cm. Brush the strips with beaten egg. Coat one with sesame seeds, one with caraway and fennels seeds and the other with parmesan and gruyere. Cut each strip into ten small triangles.

Place the triangles onto the prepared baking trays and rest in the fridge for 30 minutes. Meanwhile pre-heat your oven to 220C/Gas 7. When ready to cook, bake the lavroche triangles for about 10-15 minutes until they are crisp and golden brown.

Enjoy with dips as a pre dinner drink.

This recipe has been adapted from the original by Paul Hollywood.

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