20 Minutes Prep + 30 Minutes Cooling
12 Servings (1/2" x 1 1/2" / 1 cm x 4 cm)
In a medium bowl, combine flour, sesame seeds, 5 spice powder, garlic and turmeric. Whisk
In a small bowl, combine water, sesame oil and tamari.
Add wet ingredients to dry ingredients. Combine thoroughly, kneading to form a smooth dough. Divide dough in half and wrap each in plastic wrap, flattening to 1/2 inch (1 cm) thick.
Refrigerate dough for 30 minutes to allow dough to firm up before rolling. Position oven rack in centre of oven. Preheat oven to 350˚ (180˚ C).
On a lightly gluten-free floured surface, roll dough to 1/8 inch (3 mm) thickness, in a 6 x 9 inch (15 x 22 cm) rectangle. With a sharp, thin blade knife, cut ½ inch (1 cm) strips lengthwise, 1 1/2 inch (4 cm) crosswise forming 72 squares. With a thin cookie lifter (metal spatula) lift off pieces, separating apart. Place on a parchment or silicone lined baking sheet, not touching each other. Repeat with second half of dough.
Bake 10 minutes, flip and continue baking 5 to 8 minutes until crisp but not browning. Remove from oven. Cool completely on baking sheet. Store in an airtight container.
1 cup (250 mL) alpiste flour
1/2 cup (125 mL) toasted sesame seeds
1 tsp (5 mL) Chinese 5 Spice powder
1/2 tsp (2 mL) granulated garlic
1/4 tsp (1 mL) turmeric
5 Tbsp (65 mL) water
1/4 cup (50mL) pure sesame oil
1 Tbsp (15 mL) gluten-free tari or soy sauce