Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vickys water biscuits / savoury crackers gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook vickys water biscuits / savoury crackers gf df ef sf nf using 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF:
- Make ready 200 grams gluten-free / plain flour
- Take 1/2 tsp baking powder
- Make ready 1/2 tsp salt
- Make ready 50 grams sunflower or olive spread / butter, cold & cubed
- Take 5 tbsp cold water
- Prepare 1 tsp salt for topping
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Instructions to make Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and line 2 baking sheets with parchment paper
- 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
- 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
- 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
- Brush the dough with water and sprinkle a 1/2 tsp salt over each. Prick all over with a fork
- Instead of the salt topping you could use fennel seeds, sesame seeds, poppy seeds, onion powder, finely shredded cheese or nutritional yeast flakes etc
- Using a knife or pizza cutter, cut each rectangle into 8 smaller ones and spread out a little on the trays
- Bake for 10 - 15 minutes until dry but still pale/very lightly golden. They'll harden as they cool on a wire rack
- Store in an airtight container and they'll keep well for up to 3 days
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