Crunchy Biscuit Recipe
- 200g plain flour
- 50g wholemeal flour
- 1tsp baking powder
- 120ml water
- 30ml olive oil
- 1 tsp finely chopped fresh rosemary 3⁄4 tsp salt
- 1⁄2 tsp black pepper
- Mix together all ingredients to form a soft dough – either use your hands for this or the dough hook on a freestanding mixer. Knead on a floured surface until the dough become firm. Cover with cling film and place in the fridge to rest for between 30 minutes and 1 hour.
- Meanwhile, turn your oven on to 200C/180 fan. Once rested, turn the dough out into a floured, clean surface. Cut into marble-sized pieces and in your hands, roll into little balls. Roll out as thin as you can with a well-floured rolling pin.
- Carefully transfer to a lined baking sheet, paint with a little extra olive oil & some sea salt, and bake for 6-7 minutes. Remember that the crackers will continue to crisp up after they’ve come out of the oven.
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