Antarctica Sledging Biscuits
Ready In: 30 mins
Serves: 10
Ingredients
- 150 g whole wheat flour (1.25 cups)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 30 g butter (full fat, unsalted, 2 T.)
- 50 ml cold water (3T. plus 1t.)
Directions
- re-heat the oven to 190C (375 F.).
- Sieve the flour and baking soda together into a mixing bowl, then add the salt. Rub in the butter with your finger tips until you have combined the ingredients to resemble breadcrumbs.
- Slowly mix in the water until a malleable ball of dough forms. All the dry ingredients must be evenly incorporated, yet the dough should not be sticky.
- Lightly flour a smooth surface and roll out the dough so it is 2 cm thick (0.8 inches) and fits a large baking tray. Transfer the dough onto a lightly greased baking tray and cut into 5cm (2-inch) squares. Prick each square with a fork.
- Bake in the oven for 15 minutes or until the dough just starts turning golden brown. Remove from the oven and place on a cooling rack.
- Serve the sledging biscuits with sweetened tea or with pemmican spread on top.
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