Janine's Plain Rice Crackers - Thermie and Friends

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Recipe's preparation

Have cooked rice ready. I cook my rice this way

White rice rinsed in basket, 1 litre of water, 15 mins, varoma temp speed 4

Brown rice rinsed in basket, 1 litres of water, 35 mins, varoma temo speed 4

I tend to freeze leftover rice from previous meals and when enough leftover I make crackers
Add 300g raw rice to TM Bowl and mill 1 minute speed 10
To milled rice add cooked rice, oil, water, salt and pepper mix speed 7, 30 seconds using your spatula through the hold in teh lid to help stir.
Scrape down and mix 30 seconds again, speed 7 using the sptual to assist
Add sesame seeds and turbo a few times.
Turn dough onto your thermomat and finish kneading in sesame seeds by hand.
Divide dough into 2 pieces and place one piece inbetween baking paper and roll out to the shape of your baking tray (roll very thin)

Do this for both batches and then score rolled out dough with a wet knife to make cracker shapes.
sprinkle with a little extra salt and bake in oven 190 degrees till golden and dry. Usually around 20mins

(if outsides cook quicker than middle, break off outside bits and cool and replace middle parts back in oven for an extra 5 mins or until dry) Crackers should be golden and completely dry
Store in air tight container