If you want to make your own water biscuits look no further than this simple, 4 ingredient water crackers recipe – perfect for cheese platters.
Water crackers recipe -easy biscuits for cheese
Although my Dad has a sweet tooth, he also seriously enjoys his cheese so for dessert after Father’s Day lunch a few years back, I prepared a good old cheese platter.
To mix it up a little, I decided I’d give homemade water crackers a go for the first time.
I actually thought they’d be tricky but they were extremely easy to make and despite their not-so-pretty appearance, tasted great and were really moreish.
I found it hard to stop eating them.
With only four basic ingredients, they’re also very economical and a great one to make when you need a little snack at the last minute and can’t be bothered going to the shops.
The water biscuits are made of flour, salt, olive oil and water. I told you – super simple, basic ingredients.
The first step is to combine the flour and salt in a large bowl then make a well in the centre.
Pour the olive oil and water into the well in the centre. As the recipe only called for 2 tablespoons of olive oil, I used the best quality I had to add a delicious flavour to the crackers.
Use a knife to cut through the mixture until it all comes together.
If you have a food processor or Thermomix, I’m sure you could use it instead but it really wasn’t difficult making them with a knife.
Tip the dough onto a lightly floured surface and knead it until it all comes together.
Roll the dough out as thinly as possible then cut it into shapes.
My circles didn’t turn out very well so I ended up just cutting the dough which had a much better result.
They look much more rustic and home made if you mix up the shapes.
You could just slice it up like I did in these Paleo corn chips.
Lay the shapes out on the lined tray.
They don’t spread so you can put them pretty close together.
Prick the crackers with a fork or skewer and bake in a 180C fan-forced oven for about 12 minutes or until they turn golden.
Transfer the crackers to a wire rack to cool then store them in an air-tight container until it’s time to serve them.
A good brie is my favourite type of cheese. I also can’t go past a sharp cheddar style.
Serve the crackers with a selection of cheese. Enjoy!
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Water crackers - easy biscuits for cheese
Ingredients
- 200g (7oz) plain flour
- 1 tsp salt
- 100 ml cold water
- 2 tbsp olive oil
Instructions
- Pre-heat the oven to 180C (356F) fan-forced and line an oven tray with baking paper.
- Combine the flour and salt together in a large bowl and make a well in the centre.
- Pour in the water and the olive oil and using a knife, cut through the flour until everything is combined.
- Turn the dough onto a very lightly floured surface and knead until it is smooth.
- Roll out the dough as thinly as possible then cut into whichever shapes you like.
- Place the shapes on the lined tray and prick them several times with a fork or skewer.
- Bake the biscuits for about 12 minutes or until they turn golden.
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About Claire Cameron
Claire Cameron
Nutrition and Wellness Coach, mum of 3 and creator of Claire K Creations, Claire Cameron is passionate about simplifying natural living for busy families.
Through good food, natural products & simple living she'll help you achieve better health and a happier planet in a quick, easy & affordable (but not hippie!) way.
Don't forget to grab your free eBook 12 Ingredients, 11 Recipes.
If you make this recipe, don't forget to share it and tag me @clairekcreations
I was diagnosed as ceoliac a few years ago, so tried making (not this recipe but literally just glutton free plain flour, a ‘tip’ of olive oil and water, (I only ever use a smidge of salt when making dough) so no salt at all and they were acceptable in fact better than acceptable. I lived on them for ages, as I have never seen glutton free ones.
Oh yum Sue that would be delicious!
Was happy to find a recipe for water biscuits as they aren’t available in Spain and I wanted something to eat with cheese. I may have either cooked them too long or made them too thin, or over pricked them or something because they were a bit too crispy for my liking. I’ll try again though and adjust things, see the f I have more luck next time.
I think maybe they were cooked for just a bit too long and too thin Donna. Hopefully the next attempt is better for you!
Absolutely a brilliant recipe and SO easy!
I did a trial batch (using half of the ingredients) to see how it would turn out – amazing! I used organic whole grain spelt flour and it still worked! Forgot to put the Parmesan in, so sprinkled the top with smoked Cyprus sea salt crystals and fresh ground black pepper. Moreish? No, SUPER-moreish! Perfect; so easy, so quick and SO economical
Yum yum yum! I haven’t tried spelt yet. Will have to give it a go. x
Thanks for a great recipe. I followed someone else’s tip of using a pasta machine, then laid straight onto a baking tray and cut with a pizza roller. I also added some garlic puree and finely grated cheddar. Mine took about 20 minutes to cook. Really tasty!
Oh yum Nikki!
Great recipe Claire, thanks for sharing. Don’t think this first batch will last long lol
You’re welcome SuW
This was the third recipe I tried and the third one’s a charm! I did cut the salt down to 1/4 tsp having tried a recipe before with 1 tsp salt and turned out too salty. They could take a little more salt but not for me. The dough is bullet proof to roll out but the crackers turned out nice and crispy, not tough like I expected.
Glad you liked it Deb!
Thanks!!!
No problem
May I ask what kind of flour should be used? Thanks
Sure Florence – just regular plain flour is perfect.
Can I use walnut oil or grapeseed oil instead of olive oil? Thanks
Definitely Florence
Can’t wait to test this recipe, had been looking for a vegan cracker recipe and this is perfect.
How long do they last ? Want to give them as Xmas presents …
Louisa I always stretch it a bit with keeping things but I would say 5 days.
Hi. Can you replace the flour with Almond flour d’you know?
Hi Lucy. I’m not sure it would work the same way in these. Are you looking for a gluten free cracker?
Thanks Claire for reply. I’m on a low carb (Keto) diet and although water biscuits seem to be the best (in terms of lower carb) than most crackers, be great if I can make them even lower by using almond flour or something similar.
Lucy I will be posting another recipe asap with crackers made with coconut flour. I wonder if they would be even better?
Brilliant. Sounds good. Thanks.
So glad to found this recipe. I ran out of crackers and couldn’t be bothered running up to Coles for a refresh plus, I’ve always wanted to make my own. I added thyme to mine and think I will try it with the powder parmesan and omit the salt next time. I did have issues rolling the dough very thin but don’t have a pasta roller machine. Do you think resting the dough would help?
Oh yum Joan that sounds delicious. Yes resting it will give it a chance to relax and make it stretch more easily.
Made for the very first time as run out of shop brought water biscuits, wont be buying any more, delicious and very moreish.
Yay! Glad you liked them Angela!
Loved your amazingly easy recipe. As I’m in the south of France at the moment I added herb de Provence and sprinkled sea salt on the before baking. They were amazing. Thank you !!!
Thanks Johnny! Ooh that sounds wonderful!
I’m a bit behind the times here. I’ve been trying to go palm oil free and found your website while looking for cracker recipes. I’ve just made my first batch, yummm! So easy but I have a few tips to make it even easier. I rolled my dough through a pasta machine a few times, down to #3 on the dial. I then placed rolled pieces on a tray and cut them with a pastry roller. Quick and simple, and gives a rectangular cracker with a wavy edge. Going to try some flavors next time
(cheese or garlic maybe).
oops! I meant pastry wheel.
Just tried this and I loved the taste, well done! One tiny problem – your photos show them lovely and flat but mine puffed up which was cute but messy to bite into. Is that what the fork pricking is all about.
I’m glad you liked them Marty. Yep that’s why they need serious pricking before you put them in the oven.
I prefer the look of these and they’re curved for better scooping :) love it!
I like the way you think Nic!
Well done! I have never thought to make my own water crackers, not for any reason but somehow I thought that they would be difficult!
I would have thought so too but nope, seriously easy!
Aah, you’re clever Claire, I never thought to make my own! Thanks for the recipe! :)
The biccies you make look much better but these were really tasty.