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Biscuits, Water

Thin neutral-tasting biscuits consisting simply of flour and water. Ideal with cheese. They were originally a way of improving 'ship's biscuits', by largely replacing the traditional fat with water. This made them more pleasant for long journeys to hot countries. In many ways similar to a matzo.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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