Water Biscuits Recipe
Origin: Britain Period: Traditional
This is a traditional British recipe for a classic flour, butter and water biscuit that’s rolled thinly,
baked until the surface is bubbly and which is typically served with cheese.
These are the classic dry and flaky biscuits that are one of the classic British accompaniments for cheese in a
280g plain flour
1/2 tsp salt
water to mix
Water Biscuits Preparation:
Sift the flour and salt into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine
breadcrumbs. Add just enough water to bring the mixture together as a smooth dough.
Turn the dough onto a floured surface and knead until smooth and elastic. Roll out thinly then fold in half and fold
in half again. Roll the dough out once more then fold in half and half again. Repeat the process of rolling and
folding about half a dozen times (this adds layers that lend texture to the biscuit).
Finally roll out to about 4mm thick and cut into circles with a 6cm pastry cutter. Transfer the pastry to a well-
crisp then remove from the oven, transfer to a wire rack and allow to cool completely.