50 g (25 g each of white and black sesame seeds or all white sesame seeds)
Hattai flour (toasted barley flour)
1/2 (25 ml)
1 scant teaspoon
Beat the egg, add the sugar and grated ginger and mix well.
Add the sesame seeds and hattai flour and bring the dough together in one mass.
Spread the dough out on a sheet of kitchen parchment paper, cover with a sheet of plastic cling wrap, and roll out with a rolling pin to about 2mm thickness.
Bake in a preheated 180°C oven for about 14 minutes, watching it so it doesn't burn.
When the dough is baked, cut with a knife immediately.
When the crackers are cooled and crispy, they are done.
Please also see "Sesame-Rich Thin Crackers With Toasted Barley Flour" (Recipe ID: 953099) - this one has no ginger.
Story Behind this Recipe
I wanted to make an easy-to-make snack that was packed with healthy sesame seeds, and tried out many things before creating this recipe. The 'hidden' ginger flavor really adds a great accent.
Please adjust the amount of ginger and cinnamon powder to taste. Please adjust the baking temperature to your oven. If you make these with kinako (toasted soybean flour) the crackers will be soft rather than crispy, so if you don't have any hattai flour, use 2 tablespoons of egg and substitute wheat flour for the hattai flour.