Thin cream crackers

Yield: 1 servings

Measure Ingredient
55 grams Unsalted butter; cut into small
; pieces plus extra
; for greasing
225 grams Strong white flour
1 large Pinch of salt
1 teaspoon Baking powder
6 tablespoons Single cream
Ground sea salt for sprinkling

Preheat the oven to 180C/350F/gas 4 and generously grease a baking sheet with butter. Sift the flour into a bowl with the salt and baking powder.

Add the butter and cut it into the flour with a knife. Then rub it in with your fingertips until the mixture is the texture of fine breadcrumbs. Stir in the cream, then gather the mixture together to make a firm dough, adding a tablespoon of water if necessary.

On a lightly floured flat surface, roll the dough out very thinly, pressing down on it quite hard. Using a biscuit cutter cut the dough into rounds.

Arrange the biscuits on the prepared baking sheet, prick them all over with a fork and sprinkle over a little sea salt. Bake in the preheated oven for 10-15 minutes or until just golden. Turn out on wire racks and leave to cool slightly.

Converted by MC_Buster.

NOTES : Makes 15-20

Converted by MM_Buster v2.0l.

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