Ingredients
Scale
EQUIPMENT
INGREDIENTS:
Dry:
- ½ cup (60 g) white rice flour
- 2 heaped Tbsp (20 g) sweet rice flour (mochiko)
- ⅓ cup + ½ tsp (42 g) tapioca starch, sifted
- 3 Tbsp (22 g) potato starch, sifted
- 1 Tbsp (8 g) oat flour
- ½ tsp xanthan gum (or ¾ tsp guar)
- ½ tsp baking soda
- 3/4 tsp baking powder
- ¼ tsp fine sea salt
- 2 tsp powdered sugar (with cornstarch)
- ¼ tsp refined butter flavor extract
Wet:
- 2.5 Tbsp (35 g) cold refined palm oil
- 1 Tbsp (15 g) light corn syrup
- 3 Tbsp (45 g) ice-cold water
- ½ tsp sunflower lecithin
Finishing:
- Fine granulated salt for sprinkling
- 1/2 tsp neutral oil (optional, for golden tops)
Instructions
- Mix dry – sift all dry ingredients together.
- Cut in fat – add cold fat (and lecithin if using), mix until crumbly, pea-sized. Chill 10 min if too soft.
- Add water & syrup – mix gradually until firm dough forms. Chill 30–60 min.
- Roll & cut – roll 1.5 mm thick between parchment. Cut 2-inch rounds, dock with fork. Sprinkle salt; optional oil brush.
- Bake – 380 °F (193 °C), 9–11 min, edges just golden.
- Cool 5 mins then, bake at 300F for 3 mins more, for extra crispness.
- Cool – transfer to wire rack to finish crisping.