Sea salt water biscuits

Sea salt water biscuits

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(20 ratings)

Prep: 15 mins Cook: 15 mins


18 biscuits

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

Nutrition and extra info

  • uncooked dough only
  • Vegetarian

Nutrition: per biscuit

  • kcal59
  • fat2g
  • saturates0g
  • carbs9g
  • sugars0g
  • fibre0g
  • protein1g
  • salt0.36g
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  • 200g plain flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g butter, cold, cut into cubes



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • flaky sea salt


  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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Comments, questions and tips

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17th Jun, 2012
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.
12th Apr, 2012
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
20th Jan, 2012
19th Dec, 2011
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
28th May, 2011
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.
6th May, 2011
Didn't put any salt on the biscuits, but they still turned out delicious, especially with homemade cream cheese and chive :) *****
23rd Dec, 2010
great recipe, did as above suggested and did the garlic, cheese and black pepper and all are lovely.
16th Dec, 2010
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?
10th Dec, 2010
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!
30th May, 2009
Why buy biscuits for cheese? I will try variations next time.


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