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Dessert

Sea-Biscuit

A simple biscuit made from flour and water, baked until crisp and golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sea-Biscuit

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Mix the flour and water to form a dough.

  2. Knead the dough until smooth.

  3. Roll out the dough to about ¼ inch thick.

  4. Cut into desired shapes.

Bake

  1. Bake in a preheated oven at 400°F (200°C) until crisp and golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

All-purpose flour
Forms the dough's structure as gluten develops during kneading.
Water
Hydrates the flour so its proteins can form a cohesive dough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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