Sledging biscuit

Sledging biscuit is a legendary biscuit in Antarctica made from flour, baking soda, salt, unsalted butter with fat and cold water. The texture is dense and high in energy but bland enough that you can dip it with cheese or mermite as a topping. Sledging biscuits include durable biscuits, suitable for walks or outdoor activities.


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


  1. Reheat oven to 190C (375 F.).
  2. Sift the flour and baking soda together into a bowl, then add the salt. Rub the butter with your fingertips until you combine the ingredients to resemble breadcrumbs.
  3. Add water little by little until a smooth dough can be formed. All dry ingredients should be well mixed, but the dough should not be sticky.
  4. Lightly flour on a smooth surface and roll out dough to a thickness of 2 cm (0.8 inch) and fit in a large baking tray. Transfer the dough to a lightly buttered baking sheet and cut into 5 cm (2 inch) squares. Pierce each square with a fork.
  5. Bake in the oven for 15 minutes or until the dough starts to turn golden brown. Remove from oven and place on a cooling rack.
  6. Serve the sledging biscuits with sweet tea or with a spread of pemmican on top.

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