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Sea salt water biscuits

Sensational spread with creamy cheese. Complete your cheeseboard with homemade crackers

  • Prep: 15 mins
    Cook: 15 mins
  • 18 biscuits
  • Easy
  • 18 biscuits
  • Easy
  • Calories 59
  • Carbohydrates 9
  • Saturated Fat 0
  • Sugar 0
  • Protein 1
  • Fat 2
  • Fibre 0
  • Salt 0.36

Nutrition per serving

  • Calories 59
  • Carbohydrates 9
  • Saturated Fat 0
  • Sugar 0
  • Protein 1
  • Fat 2
  • Fibre 0
  • Salt 0.36

Ingredients

  • 200g plain flour
  • tsp baking powder
  • 50g butter, cold, cut into cubes
  • flaky sea salt

Tip

Tip
If you fancy adding your own flavours, try sprinkling over a teaspoon of fennel seeds with the salt, or adding two tablespoonfuls of sesame seeds to the mix, or simply whizzing in a clove of garlic when you make the dough.

Method

  1. Heat oven to 180C/fan 160C/gas 4. Line two baking sheets with parchment. Place the flour, baking powder, butter and ½ tsp of the flaky salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 4 tbsp water and pulse until the dough comes together. If it still feels dry, add 1 tsp more water and process until you have a soft but not sticky dough.

  2. Roll out the dough on a lightly floured surface into a rectangle approximately 50 x 25cm and as thin as possible. Brush a little water over the surface of the dough, scatter 1 tsp salt flakes over and press in lightly. Prick the dough all over with a fork, then cut into 18 squares. Place on the prepared trays – don’t worry if they stretch a bit. Bake for 10-15 mins until the biscuits feel dry and sandy but are still pale – they may still feel soft but will harden up when cooling. Transfer to a wire rack and leave until completely cool. Will keep in an airtight container for up to 2 weeks.

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