Name: Sea salt water biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 biscuits
Cuisine: British
Ingredients: 200g plain flour; ½ tsp baking powder; 50g butter cold, cut into cubes; flaky sea salt

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Sea salt water biscuits

Sea salt water biscuits

Good Food team

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18 biscuits

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.8 out of 5.26 ratingsRate

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

Freezable (uncooked dough only)

Vegetarian

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Plumbrillo

A star rating of 4.3 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

200g plain flour
½ tsp baking powder
50g butter

cold, cut into cubes
flaky sea salt

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Nutrition: per biscuit

kcal59
fat2g
saturates0g
carbs9g
sugars0g
fibre0g
protein1g
salt0.36g

low

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.

Recipe from Good Food magazine, October 2008

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A star rating of 4.8 out of 5.26 ratings

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