Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys water biscuits / savoury crackers gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Low Prices on Savoury Biscuits For Cheese. Free UK Delivery on Eligible Orders Great recipe for 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 not worry about what's in it. These crackers are quick and simple to make, great with some.

Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have vickys water biscuits / savoury crackers gf df ef sf nf using 6 ingredients and 9 steps. Here is how you can achieve it.

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The ingredients needed to make Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF:
  1. Take 200 grams gluten-free / plain flour
  2. Take 1⁄2 tsp baking powder
  3. Take 1⁄2 tsp salt
  4. Take 50 grams sunflower or olive spread / butter, cold & cubed
  5. Take 5 tbsp cold water
  6. Take 1 tsp salt for topping

Our equivalent of a Graham Cracker but a bit. Great recipe for Vickys Savoury Compound Butters, GF DF EF SF NF. There are lots of compound butters for you to try out here, so easy to make and full of flavour to enhance your food! Try the bacon one out and thank me later!

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Instructions to make Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF:
  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

There are lots of compound butters for you to try out here, so easy to make and full of flavour to enhance your food! Try the bacon one out and thank me later! Mine are stuffed with leftover rainbow couscous, my kids prefer mac n cheese. Here is how you cook that. Ingredients of Vickys Whole Onion Gratin, GF DF EF SF NF.

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