Water Crackers



Water biscuits are usually baked using only flour and water without fats and are thin, hard and brittle typically served with cheese, dips or wine. The biscuits were started in 1801 by Josiah Bent when he began a baking operation in Milton, Massachusetts, selling water biscuits made of flour and water that would not deteriorate during long sea voyages from the port of Boston. The term crackers derived from the crackling sound happen during baking.

Ingredients

2 cups self raising flour (320g)

1 tbls olive oil (15g)

¼ tsp salt

130 ml water

Method

Preheat oven to 200ºC normal bake. Place all ingredients in a bowl and combine to dough. Divide the dough into pieces and roll out with a rolling pin as thin as you can. Or use a pasta machine to roll it down to no. 5. Make holes in the dough with a dough docker or a fork. Cut the dough in pieces with a knife or with a cookie cutter. Place the dough on paper lined baking trays. Bake in the oven for approx. 5 minutes until lightly golden brown. Allow cooling before placing in containers.

Note: A dough docker is a roller with spikes used for making holes in dough and can be purchased in a professional chef’s warehouse or online. Try to add additional ingredient such as herbs, seasoning, seeds and cheese.