From the recipe collection
Inladit Crackers
Thin Bangued-style rice-and-corn crackers with sesame and muscovado, baked twice until dry, crisp, and lightly toasted.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- Makes 30 crackers
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Heat the oven to 165°C and line two flat trays with baking paper.
- Whisk rice flour, corn flour, all-purpose flour, muscovado, salt, and sesame in a bowl.
- Add coconut oil and egg, then enough water to make a firm dough that holds together without becoming sticky.
- Rest the dough for 15 minutes so the grain flours hydrate, then roll it very thin between sheets of paper.
- Cut into small rectangles or diamonds and prick each piece several times with a fork.
- Bake 18–25 minutes, rotating the trays, until the crackers are dry, lightly coloured, and crisp at the centre.
- Cool completely before packing airtight; return any flexible pieces to a low oven for several minutes.
