Recipe: Appetizing Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF

Delicious, fresh and tasty.

Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF.

Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF

Yes, this is an easy recipe just taking into account the other ones. I think the hardest allowance is to find the best ingredients consequently you can enjoy the tasty Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF for your dinner with your associates or family. You can cook Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF using 6 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF

  1. It's 200 grams of gluten-free / plain flour.
  2. Prepare 1/2 tsp of baking powder.
  3. You need 1/2 tsp of salt.
  4. It's 50 grams of sunflower or olive spread / butter, cold & cubed.
  5. It's 5 tbsp of cold water.
  6. It's 1 tsp of salt for topping.

Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF instructions

  1. Preheat the oven to gas 4 / 180C / 350°F and line 2 baking sheets with parchment paper.
  2. Put the flour, baking powder, butter and the 1/2 tsp salt in a bowl and cut the butter in until the mixture resembles crumbs.
  3. Add 4 tbsp of the water and knead the dough together with cold hands. Add the last tbsp of water if required and if anymore is needed add a tsp but you want the dough to be soft, not sticky.
  4. Divide the dough in half and roll out both pieces on top of the parchment paper from the baking sheets. This makes lifting it easier. The 2 dough rectangles should measure around 25cm x 15cm each and should be very thin.
  5. Brush the dough with water and sprinkle a 1/2 tsp salt over each. Prick all over with a fork.
  6. Instead of the salt topping you could use fennel seeds, sesame seeds, poppy seeds, onion powder, finely shredded cheese or nutritional yeast flakes etc.
  7. Using a knife or pizza cutter, cut each rectangle into 8 smaller ones and spread out a little on the trays.
  8. Bake for 10 - 15 minutes until dry but still pale/very lightly golden. They'll harden as they cool on a wire rack.
  9. Store in an airtight container and they'll keep well for up to 3 days.

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