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Rice & Onion Crackers
An excess of cooked rice, memories of a lovely bread made with bulgur and onions, and this the the result.
450 grams cooked brown or black or red rice
250 grams whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 small to medium onion, finely chopped
(Coarse sea salt, optional)
Preheat the oven to 400 degrees.
Whisk the flour, powder, and salt together.
In the food processor, mix the flour, rice, and onion together and keep
processing until it comes together as a coherent dough.
The dough will be rather soft and sticky, so is most easily handled if
you have silicone or teflon baking sheet liners: lay one on the
counter, form a portion of dough into a log about 2/3 of the length of
the sheet, place it on the liner, flatten slightly, and dust heavily
with flour. Roll out directly on the sheets until the dough is
less than 1/8 inch thick. If there is too much, cut off the
excess (careful not to damage the baking sheet), and roll the rest
(If you want the tops salted, sprinkle it on now, and run over one more time lightly with a rolling pin so the salt adheres.)
Prick gently with a fork (unpricked, you may end up with thick bubbles
here and there), and use a knife or rolling cutter to cut the sheet of
dough into individual crackers.
Pick up the baking sheet and place it on the baking sheet (this
brilliant innovation makes the whole operation amazingly more
efficient, oh my). Bake 12 minutes at 12 degrees. The
crackers' edges will brown slightly and they will be set but not yet
dry or crisp. Remove them from the oven and bake the whole batch.
If you need to reuse the baking sheets, store the hot crackers on
cooling racks until all are finished, but keeping them on the sheets
allows the next step to be super easy too.
When done with the first baking, drop the oven temperature to 225 degrees.
Lift up a sheet of crackers, flip it over--they should stick to the
liner material well enough for this stop--then peel the liner off the
back of the crackers.
When the oven temp has dropped to 250 or so, return the sheets of
crackers to the oven and leaving them there for an hour or more, until
they're dry and crisp. If you have jelly roll pans you can stack
them in the oven at this step. If you have flat sheets, or had to
remove them from the liner sheets to reuse them, just pile them loosely
a couple of crackers deep on a single baking sheet. Eventually
the heat will penetrate and they'll all dry out and crisp up.
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