Homemade Rice Crackers
Homemade Rice Crackers
(makes about two dozen)
100g/3/4 cup glutinous rice flour
30g/1/3 cup cooked white rice, cooled
1/2 tsp high-quality salt
2 tbsps rapeseed oil
4 square inches Nori (seaweed)
1 tbsp sesame seeds
5–6 tbsps water
1 tbsp dark soy sauce
The trick to these little gems is to get them as thin as humanly possible. The thinner, the crisper.
Place all ingredients but the water and soy sauce in a food processor and blend until powdery. With the machine running, add the water in a trickle just until the mixture begins to bind in a pebbly way, stopping before the mixture becomes wet at all.
Turn the mixture out into a bowl and squish it together into a ball. Take off bits about the size of a fingernail and place on a nonstick cookie sheet. Cover with plastic wrap and press down hard with flat spatula until the dough is very thin. The crackers will not spread, so you can place them as close together as you like.
Bake at 180C/350F for about 5–6 minutes or until the center of each cracker is light, not gray (gray indicates dough is still raw inside). Turn over carefully with a spatula and bake again for a further 5–6 minutes or until each cracker is crisp and comes away easily from the sheet. Cool slightly and then with a pastry brush, paint with soy sauce.
I imagine these crackers would stay fresh for a few days in a sealed jar, but mine never made it that long. So crisp, fresh and savoury, with a bit of cheese or pate, smoked salmon or hummous.
