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Sledging Biscuits ala Antarctica
From Dorothy McNett's recipes at www.dorothymcnett.com. Crispy firm crackers that can keep a long time, and always available to eat with soups, cheeses, and lots of butter.
2/3 cup all purpose unbleached flour
2 tablespoons unsalted cold butter
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 - 4 tablespoons cold water
Preheat oven to 375 degrees. Place flour in a bowl and rub in the butter to form a fine consistent crumb. Add soda and salt and mix well. Add water and hand knead to a soft pliable dough. Roll out to 1/2 inch thickness. Cut into rectangles. Prick entire surface with a fork. Place on baking sheet and bake 15 - 20 minutes to golden brown. Eat with lots of butter! or cheese. Or put into hot soup to make Hoosh.
Recipe created 2016-06-04.
