Sea salt water biscuits

Sea salt water biscuits

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(21 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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1st Feb, 2020
Have made these about a dozen times now. Takes a bit longer to cook (16 minutes) but still very easy, and good results every time. Variations: sprinkle onion powder and dried flaked onion over the top; Sprinkle garlic powder over the top; My favourite - Sprinkle with powdered sage & thyme (I put dried sage in an old salt grinder ); Cover in freshly-milled black pepper; Add a teaspoon of marmite (you'll want to adjust the water). I just cut them into vague squares using a pastry wheel. They've lasted ten days before (we forgot we'd made them!)
25th Jul, 2017
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.
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
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.
12th Aug, 2013
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!
22nd Mar, 2013
Just made a batch including some with cumin. Very tasty. Hope the are some left for my guests!
18th Dec, 2012
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?
16th Sep, 2012
Never thought to make my own crackers. Really nice!


16th Jun, 2019
Mine turn out too puffed up. My oven doesn't have temperature markings, could I be cooking them at too high a temperature? Also, they are pricked all over but perhaps not pricked deep enough?
goodfoodteam's picture
18th Jun, 2019
Sorry to hear yours have puffed up too much. Make sure you measure the baking powder with a 1/4 tsp measure rather than an actual teaspoon. It should be level not heaped. If the oven is very hot it may have puffed up more. Roll out the dough as thinly as you possibly can and prick it by pressing the fork down right into the dough. We hope this helps.
8th Feb, 2015
Would this work with gluten-free flour? Has anyone tried?
goodfoodteam's picture
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.
25th Jul, 2017
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
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. 
29th Apr, 2020
These are even better if you replace the plain flour plus baking powder with self raising flour. Lighter and crisper.
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