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From Dorothy McNett's recipes at www.dorothymcnett.com. I found this recipe in a cookbook, Irish Country Cooking, picked up in Ireland a few years ago. Water biscuits are thin and flaky and usually served with cheese. The story is that they were first made in the late 1800's in Waterford by William Jacob and his brother. We do not know how true this story is but Jacobs Cream Crackers are still well known throughout the world.
2 cups unbleached all purpose flour
In batter bowl whisk the flour and salt together. Heat the milk and butter in microwave 30 - 45 seconds to melt the butter. Add to the flour and mix well to make a manageable dough. Roll out thinly on a floured board and cut into 3 inch rounds. Place on lightly greased baking tray, or use a silicone baking mat on the baking sheet. Prick each one all over with a fork. Bake at 400 degrees for 10 - 12 minutes or until they are crisp and light golden brown.
Recipe created 2011-03-15.