Bread & pastries / RICETTI
Maltese water crackers
Thin crisp crackers for bigilla and Maltese cheese.
◷ 150 min / 12 servings
Method
- Knead all ingredients for 8 minutes. Cover and rise for 1 hour.
- Roll dough 1–2 mm thick and cut 6 cm rounds.
- Put on trays, prick with a fork and rest 15 minutes.
- Bake 12–15 minutes at 200°C, or 180°C fan. Lower to 120°C and dry another 15 minutes. Cool on a rack.
✳ From the kitchen
Store airtight only when completely cool.
Tradition reference
Brinc’s · Traditional galletti production ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.