This recipe is by Dan Lepard. These crackers are an excellent accompianiment for cheese, but also a good snack for the kids to eat with guacamole or hummus. They are a sturdy texture and crisp. However, I have altered Lepard’s recipe and use half wholemeal flour or atta (if you can find it) to increase the fibre content in biscuits. I have therefore increased the amount of milk in the recipe as fibre absorbs more liquid.
I made the dough by hand the first time, following Lepard’s instructions, but the second time around, used a food processor, which made for a quick dough.
This recipe is a very easy and the dough comes together very quickly. A good one to get the kids to help make as they can roll and cut the dough which is sturdy and easy to handle. The dough is quite firm, so you need a little bit of elbow grease to roll the crackers thinly.
| Prep Time | 20 min |
| Cook Time | 15 min |
| Servings |
biscuits
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Ingredients
- 150 g plain flour plus a little extra for sprinkling
- 150 g wholemeal flour or atta
- 1 teaspoon caster sugar
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 25 g unsalted butter softened
- 100 g rolled oats
- 180 ml milk or water (milk makes them a little more tender, water a little crisper)
- sea salt flakes for sprinkling
Ingredients
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Instructions
- Put the flour, sugar, baking powder and salt in a large bowl and rub in the butter. Toss in the oats and milk, and mix to a soft dough. If the dough is too dry, add a few more drops of liquid. (This dough can be made easily in a food processor, using the dough attachment). Cover the dough in the bowl, and set aside for half an hour at least, or upto a day.
- Heat the oven to 200C (180C fan). Liberally flour a worktop and roll out the dough very, very thinly, using extra flour to stop it sticking. If you don't roll the dough thin enough, the biscuits won't have a nice snap to them.
- Cut the dough into 10cm circes using a cookie cutter, or into squares with a sharp knife, if that's easier.
- Lay the discs (or squares) on an oven tray lined with nonstick baking paper (I use a reusable baking sheet). Brush the top of each disc very lightly with a little water then sprinkle a few salt flakes over each.
- Gently run a rolling pin across the tops of the biscuits which enables the flakes to adhere better and not fall off during baking. Prick each biscuit with a fork before putting in the oven.
- Bake for about 12-14 minutes, until golden.
- Cool and store in an airtight containter. They keep surprisingly well.
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