Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF

Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF

It’s the small snacky things you miss when you’re on a restricted diet, being able to grab something from a supermarket shelf and…more


16 servings

  1. 200 grams gluten-free / plain flour

  2. 1/2 tsp baking powder

  3. 1/2 tsp salt

  4. 50 grams sunflower or olive spread / butter, cold & cubed

  5. 5 tbsp cold water

  6. 1 tsp salt for topping


  1. Preheat the oven to gas 4 / 180C / 350°F and line 2 baking sheets with parchment paper

  2. 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

  3. 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

  4. 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

  5. Brush the dough with water and sprinkle a 1/2 tsp salt over each. Prick all over with a fork

  6. Instead of the salt topping you could use fennel seeds, sesame seeds, poppy seeds, onion powder, finely shredded cheese or nutritional yeast flakes etc

  7. Using a knife or pizza cutter, cut each rectangle into 8 smaller ones and spread out a little on the trays

  8. Bake for 10 – 15 minutes until dry but still pale/very lightly golden. They’ll harden as they cool on a wire rack

  9. Store in an airtight container and they’ll keep well for up to 3 days

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