I’m slowly but surely catching up on all the Bake Offs’ Challenges. Biscuit Week on the Great Canadian Baking Show, saw the bakers make savoury crackers and a dip as their first challenge. I like a wine and cheese kind of night, so I’ve always wanted to try and bake my own water biscuits. My dip being a Langoustine Mousse (recipe following), I made these Sea Salt Water Biscuits, and I must say, Jules and I quite liked them!
Ingredients (makes 28 biscuits):
200 grams/1 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon fleur de sel or sea salt flakes (+ more for sprinkling)
50 grams/1.75 ouces cold unsalted butter
Preheat oven to 180°C/355°F. Line two baking trays with baking paper; set aside.
In the bowl of a food processor, combine flour, baking powder and fleur de sel, and give a good whizz to combine. Cut butter into small chunks, add to the food processor, and whizz again, on high speed, until butter is completely mixed into the flour. Gradually add ice water, and pulse until a soft, but not sticky, dough comes together.
Tip dough out into a lightly floured surface and roll out, to the tickness of a pound coin (or a loonie!) Using a 5cm/2″ fluted square cookie cutter, cut out biscuits and place them onto prepared baking trays. Roll out dough scraps together and repeat until you have no more dough.
With a fork, prick each biscuit four times. Then, gently brush each biscuit with cold water, and sprinkle with fleur de sel.
Place baking trays in the middle of the hot oven, and bake, at 180°C/355°F, for 12 to 15 minutes.
Remove from the oven and let biscuits cool completely.
These beautiful Sea Salt Water Biscuits can be served with a cheese board (particularly with blue cheese, like Stilton or Roquefort), but also pair wonderfully with fish-based dips or spreads like Fresh Trout Dip or Smoked Fish Goat’s Cheese Mousse.
