Non-Oil Ginger Rice Crackers made with Rice Flour

• 50 grams Rice flour (Joshinko)
• 2 heaping tablespoons Sugar (light brown sugar if you can)
• 1 tsp Ginger (grated whole with the skin)
• 2 grams Baking powder
• 2 tbsp Milk
• 40 grams Rice flour
• 10 grams Thin Roasted Barley flour
• 2 heaping tablespoons Sugar (brown sugar if you have it)
• 1 tsp Ginger (grated with skin intact)
• 2 grams Baking powder
• 1 pinch Salt
• 3 tbsp Milk
• 1 1/2 tbsp Black sesame (to taste)

1. Add all of the ingredients to a bowl and mix well.
2. Spread the dough out on a cooking sheet, cover with plastic wrap, and roll out to about 17x17 cm with a rolling pin (2 mm thick).
3. Remove the plastic wrap, cut into fourths horizontally with a knife,and then cut into eighths vertically.
4. See Steps 4 and 5.
5. Scoop up the cut dough, and line with spaces in between.
6. You can scoop up 2-3 pieces at a time if you can manage it.
7. Or, wiggle with your knife when cutting to make space in between.
8. Bake for 13~15 minutes in an oven preheated to 340F/170C.
9. Keep an eye on them as they bake to make sure they don't burn.
10. You can make a thin roasted barley flour and sesame version the same manner.
11. The thin roasted barley flour will absorb moisture more, so use lots of milk.
12. When using mochiko, it closely resembles joshinko with little distinction, but it easily burns (and swells).

flour, sugar, ginger, baking powder, milk, flour, barley flour, sugar, ginger, baking powder, salt, milk, black sesame

Taken from cookpad.com/us/recipes/148961-non-oil-ginger-rice-crackers-made-with-rice-flour (may not work)