These are the perfect swap for store-bought ‘Shapes’ which are filled with so many additives, including multiple derivatives of glutamates (ie. MSG). Give them a try and you’ll have them ready in no time!

Things to note

  1. The more you play with the dough, the harder it is to work with. Once one batch of dough is ready, then re-roll a second batch of biscuits.  Any leftovers can be 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 (or 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 30 minutes first.
  6. The 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 30 minutes prior to use, to keep that nice and cool.

Variations

BBQ Crackers
1 tbsp t0mato powder
2 tsp mixed herbs

At step 12, mix together tomato powder, mixed herbs, and salt, then sprinkle over the top.

Cheesy Crackers
1 c freshly grated cheese

At step 10, sprinkle with cheese, and using the rolling pin, roll the cheese through the dough. Then sprinkle with a small amount of salt.

July 18, 2023
  • 15m
  • 10m
  • 25m

Ingredients

  • 250 g plain flour
  • 1 tsp. extra virgin olive oil
  • 1 tsp. baking powder
  • 3/4 c cold water
  • 100 g frozen butter, cut into shards
  • 1 tsp. salt

Instructions

Thermal Method

  1. Preheat oven to 210֯C. Get out 2-3 baking trays and line with baking paper (optional).
  2. Place the flour, oil, and baking powder into mixing 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.
  3. As soon as it comes together to form a dough, it is done. 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 then there is too much water, just add a bit more flour and knead again for 10-15 seconds.
  5. Flour the bench well and roll out the dough into a long rectangle shape. Not too thin, approx. 5mm thick.
  6. Place the shards of butter over half of the dough (don't worry if it is chunky, this is perfect).
  7. Fold the half without butter over, and on top of the side with butter.
  8. Turn 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 the rolling pin).
  9. Repeat the butter and folding action and turn the dough clockwise again. You should be able to see the butter in the layers that have been created.
  10. Roll the dough until approx. 3mm thick and cut your shapes, place them onto baking trays.
  11. Prick each biscuit with a fork a few times, this will help the biscuits puff up.
  12. Sprinkle with salt (or topping of choice).
  13. If you have used a cookie cutter there will be excess dough which can be re-rolled into more shapes.
  14. Bake in a hot oven for 8-10 minutes or until golden brown. Store in an airtight container for up to 48 hours.

Traditional Method

  1. Preheat oven to 210֯C. Get out 2-3 baking trays and line with baking paper (optional).
  2. Place the flour, oil, and baking powder into 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 a dough, it is done. 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 then there is 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 powder in a large bowl, then knead for 8-10, gradually adding the water as you go. As soon as it starts to form a ball, stop kneading and continue on with this recipe.
  6. Flour the bench well and roll out the dough into a 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 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 the 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 that have been created.
  11. Roll the dough until approx. 3mm thick and cut your shapes, place them onto baking trays.
  12. Prick each biscuit with a fork a few times, this will help the biscuits puff up.
  13. Sprinkle with salt (or topping of choice).
  14. If you have used a cookie cutter there will be excess dough which can be re-rolled into more shapes.
  15. Bake in a hot oven for 8-10 minutes or until golden brown. Store in an airtight container for up to 48 hours.

Nutrition

  • 12