Sea Salt - Water Biscuits

On evening's like tonight, when entertaining friends, I always make my infamous dips, as previously mentioned in one of my other posts. Most of the time I make home-made foccaccia bread to use for dipping (recipe: http://www.my-glutenfree-kitchen.blogspot.com/2014/01/gluten-free-foccaccia.html). 

In Malta, we are accustomed to eating 'Galletti', usually eaten with any form of dip and typically served in cheese platters. Galletti are a type of cracker which can be found in different flavours such as cracked pepper, rosemary or onion. I don't believe I've ever been to a party or gathering at a friend's place when Galletti have not been served. 

Unlucky for me, Galletti contain flour. Although I have a recipe for the traditional Maltese Galletti (to follow soon), sometimes I like to use the below Sea Salt - Water Biscuit recipe. These too can be made in a variety of flavours according to your taste. They are really easy to make and I usually serve them as an accompaniment with dips when entertaining friends, although I always offer the alternative of the much-loved traditional Maltese Galletti. 

Ingredients: 

- 200 g plain flour, plus extra for dusting 
- 1 tsp xanthan gum 
- half a tsp baking powder 
- 50 g butter, cubed 
- 2 tsp flaked sea salt 
- herbs for flavouring 
- water

Method: 

Heat the oven to 180 degrees. Line two baking sheets with baking paper. Put the flour, xanthan gum, baking powder, butter and 1 tsp of salt in a food processor and whizz for a minute until the butter is completely mixed with the flour. Add 6 - 8 tablespoons of water and pulse until the dough comes together. If it still feels dry add a teaspoon more water and pulse until you have a soft but not sticky dough. 

Roll out the dough on a floured surface into a rectangle, as thin as possible. Brush with a little water and scatter over 1 tsp of sea salt. Press lightly and prick the dough all over with a fork. Cut into small squares and place on baking sheet. 

Bake for 20 minutes until the biscuits feel dry but are still pale- they may still feel soft to handle but they will harden up when cool. Transfer to a wire rack to cool. 

You may opt to sprinkle with herbs such as rosemary or thyme for extra flavour. You could even use garlic powder, onion flakes or any other seasonings. 

Will keep in an airtight container for up to 2 weeks.