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Cookery – Water Biscuit Recipe – Great with Cream Cheese

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

biscuit selection.


280g plain flour
60g butter
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-

greased baking tray and place in an oven pre-heated to 180°C. Bake for about 8 minutes, or until the biscuits are

crisp then remove from the oven, transfer to a wire rack and allow to cool completely.

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