This Japanese recipe would be great for a casual party or for appetizers. I’m not having a party, but I’m cooking for only myself while Mr. Tess is working out of town. Cooking for one, I’ve found it’s good to make a lot of food that reheats well, or a very simple recipe that makes a single serving, or snacks. I’ve been eating a lot of snacks. Snacks are often high in fat, salt, sugar, but these crackers are low in all three. And they are easy to make. It’s satisfying to cook something that people usually buy ready-made. These crackers are very crisp and have a nice sesame flavor.
Crispy Rice Crackers
- 2 1/2 ounces cake flour (about 1/2 cup)
- 2 4/5 ounces joshinko (rice flour) (no scale but a bit more than 3/4 cup?)
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt, stirred into 1/2 cup lukewarm water
- 1 1/2 Tablespoons white sesame seeds
- 1 1/2 Tablespoons black sesame seeds
- additional cake flour for dusting
In a medium bowl, combine the flours and baking powder. Add the salted lukewarm water to the flour mixture, little by little, stirring, until the mixture has a dough-like consistency.
Divide the dough into tow portions. Flaatten one portion, sprinkle the white sesame seeds on top, an knead them in. Incorporate the black sesame seeds into the other half. Shape each piece of dough into a ball. Place the ballls in a plastic bag, and refrigerate them 1 hour.
Heat the oven to 400°F. On a lightly floured counter, roll each ball into a log about 2/3-inch in diameter. Cut each log into quarters, then each quarter into quarters. You want 32 disks of dough! Dredge the cut sides of the disks in flour to keep them from drying out.
Use a rolling pin to make each disk into a circle 2 1/2-inches in diameter. Arrange the thin disks on a baking sheet, and put the crackers into the hot over.
Bake the crackers until crisp and light golden, about 15 to 20 minutes, turning the crackers over once halfway through the baking. Watch them carefully! They are very thin and can burn very quickly; as you can see some of mine got a bit too brown.
Transfer the crackers to a rack to cool, then store them in a jar with a tight-fitting lid.
Serve the crackers with your favorite dip.
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