Galletti (Maltese Water Crackers)
Maltese typical light and crispy water biscuit crackers.
Ingredients
- 400 g plain flour
- 100 g semolina
- 200 ml water lukewarm
- 30 g butter melted
- 1 tsp salt
- 1 tsp sugar
- 7 g dry active yeast 1 sachet
Instructions
- In a small bowl mix the lukewarm water, yeast and sugar. Let the mixture foam for about 15 minutes.
- Combine all the dry ingredients together; flour, semolina, and salt. Once mixed together add the melted butter and the activated yeast and mix together.
- Knead the dough for some minutes, until you get a smooth soft dough.
- Place the dough in a bowl, cover and let it rest for an hour.
- Preheat the oven to 180°C or 350°F. Line a baking tray with parchment paper. Set aside.
- If you have a pasta machine you can use it, or else a normal rolling pin can do the job. Divide the dough into about 8 pieces as it's best to work is small batches. Roll the dough to about 2mm thick.
- With a narrow glass or a small cookie cutter cut the galletti and place them on the baking tray. With a toothpick or fork, make five holes in the middle of each galletta. This will help the dough not to fill with air and puff up while cooking.
- Cook for about 15 to 20 minutes, until they get a golden colour. Let them cool. You might need to cook all the dough in several batches as this will depend on your oven and baking trays.
- They can be enjoyed immediately or later. If stored in an air tight container these galletti can last for about a week as they'll keep their crunchiness.