Sea salt water biscuits

Sea salt water biscuits

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

Difficulty and servings

Easy

18 biscuits

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Vegetarian Freezable

Vegetarian

Uncooked dough can be frozen

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.
Try

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.

PER BISCUIT

59 kcalories, protein 1.0g, carbohydrate 9.0g, fat 2.0 g, saturated fat 0.0g, fibre 0.0g, salt 0.36 g

Recipe from Good Food magazine, October 2008.

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Latest comments and suggestions

  • Binder photo Gemma

    29 October 2008

    Gemma rated and commented on this recipe

    4 stars

    These were really easy to make and tasted great. I will definitely make them again, although I would recommend rolling them out as thinly as possible as they do puff up very slightly in the oven.

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  • Binder photo sarahdarah

    23 December 2008

    sarahdarah rated and commented on this recipe

    5 stars

    I made these today to put into xmas hampers and they are lovely. I did three combinations; sea salt and cracked black pepper, rosemary and garlic and finally parmesan and they are all very tasty. Very simple to make and think it would be difficult to get these wrong. Definitely roll out as thin as possible as not only do they work better this way, you can make more from the dough!

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  • Binder photo weeble cooks

    30 May 2009

    weeble cooks rated and commented on this recipe

    5 stars

    Why buy biscuits for cheese? I will try variations next time.

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  • Binder photo saraandjoe

    10 December 2010

    saraandjoe rated and commented on this recipe

    4 stars

    Second time I have made these now. Quick to make and very tasty with or without cheese! I tried adding parmesan as suggested and it was great, i suggest rolling the cheese onto the pastry after brushing it with water then folding over and rolling out again, as well as putting it on top. Yum! Will be putting these in the christmas hampers for sure!

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  • Binder photo cbowden5

    16 December 2010

    cbowden5 commented on this recipe

    I'm planning on making these along with the walnut and raisin oatcakes as a christmas present. Does anyone know how long they will keep for?

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  • Binder photo minx007

    23 December 2010

    minx007 rated and commented on this recipe

    5 stars

    great recipe, did as above suggested and did the garlic, cheese and black pepper and all are lovely.

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  • Binder photo cheekymonkey498

    06 May 2011

    cheekymonkey498 rated and commented on this recipe

    5 stars

    Didn't put any salt on the biscuits, but they still turned out delicious, especially with homemade cream cheese and chive :) *****

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  • Binder photo healthyvegitarian

    28 May 2011

    healthyvegitarian rated and commented on this recipe

    4 stars

    Really tastey. Bit like pastry , more so than crackers but very nice and very easy. I made black pepper and salt. Really good. Will make some cheese ones to keep in tub for kids.

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  • Binder photo lollypops

    19 December 2011

    lollypops commented on this recipe

    I Havent made these yet but would like to make them this week to put into christmas hampers. How long do they keep for? I would like to tell my family how long they would stay edible for

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  • Binder photo L Joke

    20 January 2012

    L Joke commented on this recipe

    VERY TASTY BUT YOU NEED TO HAVE LOTS OF WATER AVAILABLE IF YOU GO HEAVY ON THE SALT!!!!!

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  • Binder photo crassnsilly

    12 April 2012

    crassnsilly commented on this recipe

    These are great with the addition of a small amount of rosemary. Roll out the dough as thin as possible, then fold in half and half again. Roll out and repeat twice � this will give you layers with air trapped inside and a puffier result

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  • Binder photo SkullDanny

    17 June 2012

    SkullDanny commented on this recipe

    we have just made these for part of a fathers day present and they are amazing and really worth making and you don't even need to have cheese with them because you will start eating them as soon as they come out of the oven because they are that good.

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  • Binder photo Ranna91

    21 August 2012

    Ranna91 rated and commented on this recipe

    5 stars

    The dough was suprisngly easy to roll out, and I was very impressed with the taste and texture. My colleagues at work loved them with soft cheese or cheddar.

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  • Binder photo Jenniferocious

    16 September 2012

    Jenniferocious rated and commented on this recipe

    5 stars

    Never thought to make my own crackers. Really nice!

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  • Binder photo PanClanger

    18 December 2012

    PanClanger rated and commented on this recipe

    5 stars

    Dead easy and surprisingly tasty. I had to cook them until they were very slightly coloured before they were crisp enough, I think they benefit from that. Used a variety of seasonings - fennel seed is very good, and also made some with onion seeds, some with just sea salt and some with smoked sea salt. May try rosemary as well in future, maybe other flavours too, like cumin seed, or flaked chilli?

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  • Binder photo Helen Hodgson

    22 March 2013

    Helen Hodgson rated and commented on this recipe

    4 stars

    Just made a batch including some with cumin. Very tasty. Hope the are some left for my guests!

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Difficulty and servings

Easy

18 biscuits

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Vegetarian Freezable

Vegetarian

Uncooked dough can be frozen

Ingredients

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

59 kcalories, protein 1.0g, carbohydrate 9.0g, fat 2.0 g, saturated fat 0.0g, fibre 0.0g, salt 0.36 g

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