Method

1. Heat the oven to 180°C (160°C fan). Lightly grease and line a small loaf tin (or two mini loaf tins).

2. Mix the dry ingredients in a bowl: flour, baking powder, salt, seeds, dried fruit, fennel seeds, rosemary and a good grind of black pepper.

3. Add the wet ingredients — milk and honey — and stir until just combined. The mixture will be loose, almost like a thick batter.

4. Pour into the tin(s) and smooth the top.
   Bake for 30–35 minutes, until golden and firm to the touch.

5. Cool completely, then wrap and chill in the fridge for at least 2 hours (or overnight). This makes slicing much easier.

6. Slice very thinly using a sharp knife. Lay slices on a lined baking tray.

7. Bake again at 160°C (fan) for 12–15 minutes, turning halfway, until dry and crisp. Cool on a rack — they will crisp further as they cool.

To Serve

Perfect with strong cheeses, soft goat’s cheese, blue cheese or a wedge of aged Manchego. Lovely with quince paste, honey or a spoon of fig jam.

La Rosilla Tip

For extra depth, toast the seeds lightly before adding them, or swap the rosemary for thyme or orange zest during the festive season.