Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF. 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.
For those that aren't sure what a UK Digestive is, this is it! Our equivalent of a Graham Cracker but a bit sweeter and not as crisp Vickys Homemade Chocolate, GF DF EF SF NF instructions. First melt the cocoa butter either in a bain marie or in the microwave.
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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.
To begin with this recipe, we must first prepare a few components. 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.
The ingredients needed to make Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF:
- {Take 200 grams of gluten-free / plain flour.
- {Make ready 1/2 tsp of baking powder.
- {Prepare 1/2 tsp of salt.
- {Prepare 50 grams of sunflower or olive spread / butter, cold & cubed.
- {Make ready 5 tbsp of cold water.
- {Prepare 1 tsp of salt for topping.
Now gradually add and stir in the cocoa powder. Add the salt and flavouring, then add the sugar to taste.. Vickys Ocean (Fish) Pie, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. Vickys Breadsticks, GF DF EF SF NF instructions.
Steps to make Vickys Water Biscuits / Savoury Crackers GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and line 2 baking sheets with parchment paper.
- 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.
- 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.
- 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.
- Brush the dough with water and sprinkle a 1/2 tsp salt over each. Prick all over with a fork.
- Instead of the salt topping you could use fennel seeds, sesame seeds, poppy seeds, onion powder, finely shredded cheese or nutritional yeast flakes etc.
- Using a knife or pizza cutter, cut each rectangle into 8 smaller ones and spread out a little on the trays.
- Bake for 10 - 15 minutes until dry but still pale/very lightly golden. They'll harden as they cool on a wire rack.
- Store in an airtight container and they'll keep well for up to 3 days.
Make a large freezer or food bag into a piping bag by cutting half an inch off of one bottom corner. In the bowl of your food mixer, combine the flour, sugar, yeast, xanthan gum, onion and garlic powders & salt. It's a great base for many dishes. In the example shown I've added chopped chicken and sweetcorn. Gluten-Free vegan puff pastry, need I say more?!
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