Step 1

Preheat the oven to 200C/180C Fan/Gas 6.

Step 2

Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml/6fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling.

Step 3

Generously flour a work surface and turn out the dough. Roll the dough out thinly.

Step 4

Cut out 20cm/8in rounds – you should get 6 - 8 rounds. Cut a small hole in the middle of the rounds.

Step 5

Place the rounds on 3 baking trays and prick the crispbreads all over with a fork.

Step 6

For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly.

Step 7

Bake for 12-15 minutes. Remove and leave to cool on a wirerack.