Antarctica Sledging Biscuits are dense, crunchy and high fat and salt biscuits made specifically to keep people alive in Antarctica.
When cooking sledging biscuits you simply need to avoid overcooking them. They should be pale yellow in colour rather than brown as most biscuits.
Makes approx 10
150g wholemeal flour
½tsp baking soda
30g full fat unsalted butter
50ml cold water
Pre-heat the oven to 190C
Sieve the flour and baking soda together into a mixing bowl, then add the salt. Rub in the butter with your finger tips until you have combined the ingredients to resemble breadcrumbs.
Slowly mix in the water until a malleable ball of dough forms. All the dry ingredients must be evenly incorporated, yet the dough should not be sticky.
Lightly flour a smooth surface and roll out the dough so it is 2 cm thick and fits a large baking tray. Transfer the dough onto a lightly greased baking tray and cut into 5cm squares. Prick each square with a fork.
Bake in the oven for 15 minutes or until the dough just starts turning golden brown. Remove from the oven and place on a cooling rack.
Serve the sledging biscuits with sweetened tea or with pemmican spread on top.
You can also find the recipe for Pemmican in our new recipe book (See below)
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