Antarctica Sledging Biscuits - cooking recipe

Ingredients

150 g whole wheat flour (1.25 cups)
1/2 teaspoon baking soda
1/2 teaspoon salt
30 g butter (full fat, unsalted, 2 T.)
50 ml cold water (3T. plus 1t.)

Preparation

re-heat the oven to 190C (375 F.).
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 (0.8 inches) and fits a large baking tray. Transfer the dough onto a lightly greased baking tray and cut into 5cm (2-inch) 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.