Water Crackers

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


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




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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12 thoughts on “Water Crackers

  1. THANK YOU! Just made these. Used my hand crank pasta machine to get the dough nice and thin. I did add garlic powder, rosemary, and dried minced sundried tomatoes.

  2. thanks goodness, finally found a simple/easy cracker recipe … Lock-down issues for me, means not a lot of ingredients on hand!

  3. 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!

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  6. 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.

  7. 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.

  8. 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.

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