We've all messed with cracker dough, but I've come across a formula for making crackers with a batter... and cooking them in a microwave.
Here is the prototype... a tahini cracker.
This recipe utilizes the rice puree. Other ingredients are tahini, egg white, and a little AP flour. Salt the batter or add with the seeds for true cracker effect. To get the proper consistency, I started with measured amounts judged by eye and tweaked as necessary (having an erasable marker board is quite handy).
Unfortunately, I don't have any flexi-molds... hopefully that will change soon. Improvisation turned my eyes towards the little plastic 2oz souffle cups that we use to send BBQ sauce and honey mustard out to the pool and beach areas for orders. Following the recipe above, pour 5 grams of batter into the cup, sprinkle the top with sesame seeds, and microwave on HI for 1:30. Microwaves vary with wattage and models so you may have to tweak the recipe to fit your kitchen.
Before...
... and after.
Notice the slight shrinkage as the batter loses moisture. This allows for the cracker to be easily popped out. The texture is light and crisp. Perfect timing for the cooking is necessary to achieve the right amount of browning. Even without professional molds, the souffle cup can be used for several times... vert vraiment!
