See Also: Appetizers · Cooking Club
Water Biscuits
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.
4 cups flour
1/4 teaspoon salt
a little less than 2/3 cup milk
2 tablespoons butter
Sift the flour and salt together. Heat the milk and melt the butter in the milk. Add the flour and mix well to make a smooth dough. Roll out thinly on a floured board and cut into 3 inch rounds. Place on lightly greased baking tray, and prick all over with a fork. Bake at 400 degrees for 10 minutes or until they are crisp and light golden brown.
Note: I divided the recipe in half, using 2 cups all purpose unbleached flour, still used 1/4 teaspoon sea salt, used 1/3 cup half and half, and 1 tablespoon unsalted butter. It made about 40 plus small crackers.
Recipe created 2011-03-15.
