The invention relates to a process for making a thin biscuit having a smooth surface, comprising: - making a dough by mixing the ingredients at a temperature between 40 and 70°C to obtain a sheetable cohesive dough , said dough having the following composition in weight: . 0-56% of wheat flour . 4-62% of native starch . 1-26% of pre-gelatinised starch wherein for one unit of weight of native starch NS, pre-gelatinised starch PS, and wheat flour WF, i . e . with NS+PS+WF = 1: WF ‰¤ 0.8, PS ‰¤ 0.37 and 0.7 ‰¤ NS/PS ‰¤ 9 and also comprising: . 5-18% of water . 2-12% of fat . 0-28% of sugar, with 0-8% of glucose syrup . 0-6% of whey powder . 0.1%-1.5% of emulsifier . 0%-0.5% of salt . 0-2% of other ingredients namely, flavour, colouring etc..., but devoid of a leavening agent； - sheeting the dough to a thickness between 0.2 and 1 mm, typically between 0.4 and 0.8 mm and preferably between 0.5 and 0.6 mm； - cutting the sheeted dough into dough pieces, preferably individual dough pieces； - baking the dough pieces on a perforated support to obtain a thin biscuit that is devoid of blisters.
