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Gear:
- Baking tray
- Baking parchment or silicone baking mat
- Dehydrator or oven
Substances:
- 40 g dock flour
- 3 tbsp acorn starch, cornflour, or 25 g tremendous cornmeal
- A tiny pinch of kosher salt
- 240 ml (1 cup) water
- 1 tbsp cooking oil
- 1½ tsp maple syrup
- 1 tsp frivolously toasted sesame seeds (non-compulsory, for garnish)
Directions:
- Toast the Dock Seeds
- Preheat your oven to 150°C / 130°C fan / Fuel Mark 2.
- Flippantly toast the dock seeds in a dry pan over medium warmth for a couple of minutes. Grind into flour if not already ready.
- Combine Substances
- In a small saucepan (about 1-litre capability), mix dock flour, starch (or cornmeal), kosher salt, water, cooking oil, and maple syrup.
- Whisk completely to mix.
- Cook dinner the Paste
- Place the saucepan over medium-high warmth and produce the combination to a simmer.
- Stir constantly till it thickens right into a paste and the starch is totally activated.
- Unfold the Paste
- Whereas heat, unfold the paste thinly and evenly onto a baking tray lined with baking parchment or a silicone mat. Intention for a single, uniform layer.
- Bake the Crackers
- Bake at 150°C / 130°C fan / Fuel Mark 2 for roughly 45 minutes, or till the crackers are dry, brittle, and crisp.
- Cool and Retailer
- Let the crackers cool fully earlier than breaking them into items.
- Retailer them in an hermetic container in a cool, dry place. They are going to stay recent for weeks.
- To refresh, place in a heat oven at 120°C / 100°C fan / Fuel Mark ½ for 10 minutes.
