Black and White Sesame Seed Crackers

By CheeseDiva

*This recipe is adapted from Hiroko Shimbo’s version of Heavenly, crispy Rice Crackers in his book “The Japanese Kitchen”.

Ingredients

• (makes 32 crackers)
• 3 oz rice flour
• 3 oz cake flour
• 1/2 tsp baking powder
• 3/4 tsp salt, diluted in 1/2 cup hand warm water
• 1 1/2 tbsp white sesame seeds
• 1 1/2 tbsp black sesame seeds
• flour for dusting

Preparation

Step 1

In a medium bowl, mix the two flours and the baking powder. Add the salted, hand warm water little by litte, constantly stirring, until a dough forms.

Divide the dough in two equal portions. Knead the black sesame seeds into one part, the white ones into the other. Wrap the two dough portions into Saran wrap separately and let rest in the fridge for one hour.

Pre heat the oven to 400 degrees. On a floured surface, roll one of the doug portions into an about 1 inch thick log. Cut the log into four equal pieces, then each fourth into four pieces again.

Cover a baking sheet with parchment paper. Lay the pieces onto the sheet, leaving about 3 inches space between each piece. With flour dusted fingers, push each piece into a very flat, about 2 to 2 1/2 inch round.

Dough for rice and sesame crackers

sesame crackers before baking

Bake 15 – 20 minutes total, flipping the crackers after about half time.

Repeat the procedure with the second dough ball.

Let the crackers cool on a rack, then store in an airtight cookie jar. – Dig into the Edamame dip and be happy!