These crackers are so yummy! Everyone loves these in our house.  But there are a few things to remember when making these:

  1. The more you play with the dough, the harder it is to work with. Once the dough was ready, I made one batch, then re-rolled and made a second batch of biscuits.  Any leftovers I used as pastry in a pie.
  2. You can freeze any leftover dough, but this would be better used as pastry for a pie (rather than biscuits).
  3. Make sure the oven is very hot.
  4. Make sure the butter is very cold (mine was actually frozen). Leave in the fridge or freezer until ready to use.
  5. Water can be tap water, just make sure it is cold, otherwise place it in the fridge for half an hour first.
  6. Your dough might feel sticky to start off with, this is normal.
  7. If possible, work in a cool environment (so turn the air-con on if you are in a humid environment).
  8. Place the rolling pin in the fridge for half an hour prior to use, to keep that nice and cool.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Tracey and Jo

July 1, 2019
  • 15m
  • 11m
  • 26m
  • 60-80

Ingredients

  • 250 g plain flour
  • 1 tsp. salt
  • 1 tsp. extra virgin olive oil
  • 1 tsp. baking powder
  • 3/4 c cold water (approx.)
  • 100 g cold (frozen) butter, cut into shards
  • 1 tbsp. tomato powder (we got from health food shop)
  • 2 tsp. mixed herbs

Instructions

Thermal Cooking Method

  1. Note - Before starting read the notes above for extra advice on making these biscuits
  2. Preheat your oven to 210ºC (fan forced). You will also need 2-3 large, flat, non-stick baking trays. There is no need to use baking paper for these biscuits, but you can if you prefer.
  3. Place the flour, oil and baking soda into your jug and turn onto the dough function. Gradually pour in the water through the hole in the lid until it forms a ball. You might not need all the water, so do this slowly.
  4. As soon as it comes together to form dough it is right, try not to over knead the dough.
  5. Don't worry if it feels a tiny bit sticky, this is fine. If it is very sticky you have used too much water, just add a bit more flour and knead again for 10-15 seconds.
  6. Flour the bench well and roll out your dough into a nice long rectangle shape. Not too thin, approx. 5mm thick.
  7. Place the shards of butter over half of the dough (don't worry if it is chunky, this is perfect).
  8. Fold the half without butter over, and on top of the side with butter.
  9. Turn the dough clockwise, so the folds are facing you, and roll again into another long rectangle shape, 5mm thick. Use a sprinkle of flour if it is sticking to the bench (or your rolling pin).
  10. Repeat the butter and folding action and turn the dough clockwise again. You should be able to see the butter in the layers you have created.
  11. You are now ready to roll out the dough for the final time, so roll the dough until it’s approx. 5ml thick.
  12. Roll your dough till approx. 3mm thick and cut your shapes.
  13. Mix together tomato powder, mixed herbs and salt and then sprinkle over the top.
  14. You can use a cookie cutter to cut out shapes. Or just a sharp knife if you want to make plain square ones.
  15. Place onto a flat baking tray (I didn't use any lining as I wanted the tray to get hot and bake the bottom on the biscuit better.
  16. Prick each biscuit with a fork a few times, this will help the biscuits puff up.
  17. If you have used a cookie cutter you will have excess dough, you can re-roll this and cut more shapes.
  18. Bake in a hot oven for 8-10 mins or until nice and golden brown. Store in an airtight container for up to a week.

Traditional Cooking Method

  1. Preheat your oven to 210ºC (fan forced). You will also need 2-3 large, flat, non-stick baking trays. There is no need to use baking paper for these biscuits, but you can if you prefer.
  2. Place the flour, oil and baking soda into a mix master, using the dough hook, turn onto low. Gradually pour in the water until it forms a ball. You might not need all the water, so do this slowly.
  3. As soon as it comes together to form dough it is right, try not to over knead the dough.
  4. Don't worry if it feels a tiny bit sticky, this is fine. If it is very sticky you have used too much water, just add a bit more flour and knead again for 10-15 seconds.
  5. Note: If you don't have a mix master, you can do this by hand - mix the flour, oil and baking soda in a large bowl, then knead for 8-10 mins, gradually adding the water as you go. As soon as it starts to form a ball, stop kneading and continue on with recipe.
  6. Proceed with steps 6 - 18 above.