Sea salt water biscuits

Sea salt water biscuits

  • Rating: 5 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 18 biscuits

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

  • Freezable (uncooked dough only)
  • Vegetarian
Nutrition: per biscuit
HighlightNutrientUnit
kcal59
fat2g
saturates0g
carbs9g
sugars0g
fibre0g
protein1g
low insalt0.36g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

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    Rating: 5 out of 5.20 ratings
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