Biscoitos Salgados


■ 60g|1/2 cup of plain flour

■ 1/4 teaspoon of baking powder

■ 1/2 teaspoon of fine sea salt dissolved in 3 tablespoons of boiling water

■ 1 tablespoon of lard or substitute butter, melted

■ For Extra flavour: 1/4 teaspoon of fine sea salt, or ground black pepper or herbs of choice.

■ equipment: baking/cookie sheet, non-stick baking paper, cookie cutter 5cm|2"


1. Dissolve the salt in the boiling water, melt the butter, then mix all the ingredients together until the dough becomes crumbly. Gather the dough up to a ball and knead in the bowl. If its seems a little dry add water very sparingly.

Wrap the dough in cling film and refrigerate whilst pre-heating the oven to 180˚C|350˚F.

2. Lightly flour a work surface and roll the dough out thinly to about 3mm|1/8" thickness. For extra favlour if desired sprinkle on sea salt, ground black pepper or herbs and gently run the roller over the dough before cutting with a cookie cutter. Gather up any excess dough pieces to a ball and roll out to complete forming all the crackers.

Place the crackers on a cookie or baking sheet, prick the top of the crackers with a fork a couple of times and bake for 15 minutes until lightly browned. If some of the crackers are browning faster, transfer them to a rack to cool and bake the remaining crackers for a few more minutes till ready.

Store cooked crackers in an air tight container in cool place for a week or more.


Serving of 4: 69 calories, 2.7g fat (1g saturated fat), 2mg cholesterol, 233mg sodium, 9.7g carbohydrates (0g sugars, 0.4g fibre), protein 1.3g.

Prep: 5m | Inactive: 15m | Cook: 15-20m | Yield: 20 Pcs | Easy

Macau Fine Savoury Crackers Recipe

Fine Sea Salt Crackers

Super easy and quick to bake fine savoury sea salt crackers - add your favourite seasonings for a variety of crackers

Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.