Sea salt water biscuits

Sea salt water biscuits

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(20 ratings)

Prep: 15 mins Cook: 15 mins

Easy

18 biscuits

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

Nutrition and extra info

  • Uncooked dough can be frozen
  • Vegetarian

Nutrition: per biscuit

  • kcal59
  • fat2g
  • saturates0g
  • carbs9g
  • sugars0g
  • fibre0g
  • protein1g
  • salt0.36g
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Ingredients

  • 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

    Butter

    butt-err

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

  • flaky sea salt

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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Comments, questions and tips

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sarahdarah
23rd Dec, 2008
5.05
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!
gemmahawkins
29th Oct, 2008
4.05
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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