Salmon and Dill Biscuits Recipe

225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp caster (superfine) sugar

2.5 ml/0.5 tsp salt
20 ml/4 tsp baking powder
100 g/4 oz/0.5 cup butter or margarine, diced
90 ml/6 tbsp water
90 ml/6 tbsp milk
100 g/4 oz/1 cup smoked salmon trimmings, diced
60 ml/4 tbsp chopped fresh dill (dill weed)

Method:

Mix together the flour, sugar, salt and baking powder, then rub in the butter or margarine until the mixture resembles breadcrumbs. Gradually mix in the milk and water and mix to a soft dough. Work in the salmon and dill and mix until smooth. Roll out to 2.5 cm/1 in thick and cut into rounds with a biscuit (cookie) cutter. Place the biscuits (crackers) well apart on a greased baking (cookie) sheet and bake in a preheated oven at 220°C/425°F/gas mark 7 for 15 minutes until puffed and golden.