Sea salt water biscuits

Sea salt water biscuits

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(16 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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barlow86
25th Jul, 2017
3.8
Easy to make.. I did switch the flour for gluten free plain flour, added in half a teaspoon of xanthan gum to stop the dough from crumbling and a bit more water. Also some fresh rosemary, but this will need further experimentation.
catie74
24th Sep, 2015
These are great and well worth the effort of making your own, especially for guests.
Man on a budget
2nd Jun, 2015
Yep they are easy to make and quite delicious. I will be making more with different spices and herbs. I've learnt that the pastry has to be rolled very thin indeed to get the best crackers or they turn out like biscuits. The only downside is the mess and the washing up. It took forever to clean the kitchen and put things away. A short cut to keeping the chaos down would be nice.
Miss Armstrong
30th Apr, 2015
Just made these as a study snack! Really simple quick treat which everyone in the house loves! Will definately make these again, may experiment with different flavours. Made sea salt and pepper this time, may try a cheesy cracker next!
MarkBakes's picture
MarkBakes
30th Nov, 2013
I made these the other day for a friend - as part of a Cheese Hamper I made. I liked them so much I instantly made a second batch for myself! I also added some black cracked pepper and some poppy seeds.
cakeanyone
12th Aug, 2013
5.05
Excellent! I followed some of the suggestions and made parmesan (my favourite), chilli and garlic and salt/pepper. Even better a couple of days later (maybe they'd dried out even more in the container?). So much better than any shop bought crackers!
helenhodgson
22nd Mar, 2013
4.05
Just made a batch including some with cumin. Very tasty. Hope the are some left for my guests!
vivaves
18th Dec, 2012
5.05
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?
jenniferocious
16th Sep, 2012
5.05
Never thought to make my own crackers. Really nice!
ranna91
21st Aug, 2012
5.05
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.

Pages

ajctracey
8th Feb, 2015
Would this work with gluten-free flour? Has anyone tried?
goodfoodteam's picture
goodfoodteam
31st Jul, 2017
Thanks for your question. We haven't tried this with gluten-free flour but it should provide good results.Try a gluten-free plain flour like Doves Farm. You may need to add a splash more water than you might otherwise do with standard wheat flour. Remember to use gluten-free baking powder too.
barlow86
25th Jul, 2017
3.8
Easy to make and tasty.Made these with gluten free plain flour and half a teaspoon of xanthan gum to stop the crumble. Added a bit more water. I'm going to do further experimentation.
goodfoodteam's picture
goodfoodteam
9th Feb, 2015
Hi ajctracey, thanks for your question. We haven't tested this recipe using gluten-free flour so cannot guarantee perfect results. It should be ok, but often gluten-free products absorb water differently so you may find you need to add a little more or a little less water than stated above. Let us know how you get on. 
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