India-style Crackers

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 cup rice flour
• 1 cup all-purpose wheat flour
• 1 teaspoon baking powder
• 2 teaspoons anise seed
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder or 1/2 teaspoon fennel
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon chili powder (more if you like 'spicy'!)
• 1/4 teaspoon turmeric powder (optional)
• 4 teaspoons chopped dried curry leaves or 4 teaspoons dried coriander, leaf or 4 teaspoons dried parsley
• 1 1/2 teaspoons himalaya salt or 1 1/2 teaspoons kosher salt
• 1 teaspoon sugar
• 2 tablespoons butter, gently melted or 2 tablespoons olive oil
• 120 ml coconut milk (more might be necessary depending on absorbency of flour) or 120 ml half-fat cream (more might be necessary depending on absorbency of flour) or 100 ml milk (more might be necessary depending on absorbency of flour)

Recipe

• 1 preheat oven to 160 degrees celsius.
• 2 in a medium bowl, mix rice and wheat flours, baking powder, spices, chopped curry leaf, sugar and salt.
• 3 drizzle melted butter over the flour mixture. slowly add (coconut) milk/cream and stir with a fork. add a bit more if necessary to achieve a consistency that enables you to bind the flours without getting too moist.
• 4 line an oven tray with a baking sheet. take a quarter of the dough and press flat between two sheets of baking parchment. use rolling pin to flatten to 1mm thin.
• 5 peel off top sheet and place bottom sheet containing rolled dough in a baking tray. use a pizza cutter or wavy roller to cut dough into strips (they'll come apart after baking).
• 6 bake in the middle of oven for 25-35 minutes until the crackers are lightly browned and crispy when cooled on a wire rack.
• 7 store in an air-tight container if the air around you is humid.