Water Biscuits
Traditional English savory biscuits made with simple ingredients. Crisp in texture and keeps for up to two weeks.
Ingredients
low-gluten flour
115 g
salt
a pinch
water
2 tbsp
butter (cut into small pieces and melted)
25 g
Instructions
1
Make the dough
Preheat the oven to 200°C (400°F/Gas mark 6). Line a baking tray with parchment paper. Sift the flour and salt into a bowl. Heat the water and butter in a small saucepan until the butter melts, then pour into the flour and knead into a smooth dough.
2
Roll and shape
Roll the dough thin on a floured work surface. Use an 8 cm round cutter to cut out rounds, place them on the baking tray, and prick each a few times with a fork.
3
Bake and store
Bake for 12 to 15 minutes until crispy and golden. Let cool on a wire rack, then store in an airtight container for up to 2 weeks.
