Sea salt water biscuits
By Good Food
Sensational spread with creamy cheese. Complete your cheeseboard with homemade crackers
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Prep:15 mins
Cook:15 mins
- Serves 18 biscuits
- Easy
Nutrition per serving
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kcal 59
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fat 2g
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saturates 0g
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carbs 9g
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sugars 0g
-
fibre 0g
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protein 1g
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salt 0.36g
Ingredients
- 200g plain flour
- tsp baking powder
- 50g butter, cold, cut into cubes
- flaky sea salt
Tip
TipIf 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
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.
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.
