Water Biscuits

Few people go to the trouble of baking water biscuits, the crisp savoury crackers most of us automatically buy in packets, to serve with cheese. It is an interesting challenge, however, and the ingredients could not be more basic — fat, flour and water. Keeping the fat-to-flour ratio low, at about 1 to 4, makes it easier to roll the pastry very thin. A way of preventing curl is to prick the biscuits all over. You will also get a lighter result by adding a little baking powder to plain flour