table water (crackers)

I can’t be the only person with a liking for truly plain biscuits, can I? carr’s table water are some of my favourite crackers for their crisp snap and tasty plain wheat flavour – and I never knew how easy it was to make my own. they are immensely addictive on their own – but also go so well with peanut butter and cheese (yes, I promised you this a month ago, I’m so sorry).

but you’ll forgive me – pretty please? – when I tell you that these only need four ingredients, all of which you probably already have in your pantry.

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no pears were harmed in the making of these biscuits – I merely thought I’d show you how tiny my adorable bottle of olive oil was.

it was a bare morning’s work – knead up a smooth dough, roll it out before cutting and baking. how simple is that! I had thoughts of making long rustic triangular crackers – but that didn’t work out very well (dad said it looked like left-over biscuit scraps).

so I stuck with adorable little stars, all the better to scoop dips with, and snuck a tiny pepita in the middle of them just to up the cuteness.

the crackers baked up crunchy and golden brown, with the fragrance of carr’s biscuits and the same great wheaty flavour. so addictive, and absolutely delish with nutella.

table water crackers

200g plain flour
1 tsp salt
100ml ice-cold water
30ml olive oil
toppings e.g. sesame seeds, pepitas, sunflower seeds (optional)

1. preheat your oven to 180C, and line a couple of baking sheets with baking paper.
2. mix the flour and salt thoroughly. pour the oil and cold water into the flour, and cut with a knife, the way you would when making pie crusts.
3. divide the dough ball into quarters, and roll out as thing as possible. some sites recommend the use of a pastamaker – but I don’t have one, so I stuck with the simple rolling pin. the dough has a tendency to shrink after rolling, so try and keep it as thin as possible.
4. cut the crackers out as you wish, and lay them out on the baking paper. these don’t stretch out, so you may place them as close together as you’d like. I loved the flavour of these crackers with a pepita in the centre – just the right amount of nuttiness and fragrance – but leave them out if you’d like.
5. prick the crackers with a fork, then bake until golden – this took 12 minutes for me. I like them rather more golden brown than pale – the caramelization does wonders for flavour!