ChefPV’s most recent creation! Click here for our most recent podcast and fast forward to the 38:37 mark where ChefPV will guide you through this fantastic recipe!
INGREDIENTS
2 ½ cups GLUTEN-FREE BAKING FLOUR
1 tsp SMOKED SALT
½ tsp BROWN SUGAR
⅔ cup WATER
1 EGG
5 tbsps BUTTER (unsalted, melted)
¼ cup BLACK SESAME SEEDS
½ cup RED TERMITES
½ cup ROASTED MEALWORMS
⅛ cup THYME LEAVES
DIRECTIONS
Preheat oven to 375°F.
In a medium mixing bowl, whisk together FLOUR, SALT and SUGAR. Set aside.
In a small mixing bowl, whisk together WATER, EGG and 2 tbsps BUTTER. Add EGG MIXTURE to FLOUR MIXTURE and stir until the dough comes together.
Knead the dough in the bowl, turn it out onto the counter, divide into thirds, cover with a kitchen towel and allow to rest 30 minutes in the fridge.
Lightly BUTTER a silicone-lined baking sheet. Set aside.
Flour your rolling dough surface and, working with one ball at a time, roll the dough out to about ⅛ inch thickness.
Sprinkle BLACK SESAME SEEDS on dough and press in.
Sprinkle RED TERMITES and press in.
Sprinkle ROASTED MEALWORMS and press in.
Sprinkle THYME LEAVES and press in.
Sprinkle with a pinch of SMOKED SALT. Repeat with remaining dough.
Use a cutter to cut out circles of dough and place on baking sheet, leaving about 1 inch between the crackers. Brush the tops of the dough with BUTTER and place on the middle rack to bake for 10 minutes, when they’re just getting golden.
Remove the crackers from the oven and transfer the crackers to a plate for cooling until ready to eat.
