Water Crackers

Tammy McLeod
You can add seasonings and seeds as desired to this basic recipe.

Ingredients

  • 200 g flour
  • 1 teaspoon salt
  • 100 ml cold water
  • 2 tablespoons olive oil

 

 

Method

Preheat oven to 180 C.
Place flour and salt in a bowl and make a well in the centre. Add water and olive oil and mix with a knife until you get a smooth dough. Roll out thinly, cut into shapes and bake for about 10-12 minutes until golden.

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8 thoughts on “Water Crackers

  1. Pingback: Water crackers – easy biscuits for cheese » Claire K Creations

  2. I have made these water crackers two or three times. They go soft after a day. Not nice and crisp as they should be.
    What am I doing wrong??

    • I have made these water crackers two or three times.
      They go soft after a day, not stay nice and crisp as they should.
      What am I doing wrong.

  3. Haven’t made them yet but most biscuits will go soft if not stored in a good air tight container, and they must be cold before you store as if stored warm will also go soft overnight.

  4. They are best eaten on the day or day after making them. Rolling them out very thinly will help with crunch and also cooking them for as long as possible without colouring too much.

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  7. I made these for the first time tonight with added black pepper and rosemary – they tasted amazing and had the proper ‘bake off snap’ – thank you!