Squid Ink and Black Sesame Bat Crackers
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 20 minutes
- 1.5 cups/225g/8ozs plain all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup/125ml/4flozs warm water (approximately, you may need a bit more)
- 1/4 cup/60ml/2flozs oil
- 2 tablespoons black sesame paste
- 1 tablespoon squid ink
Note: you will need a bat cookie cutter for this recipe
Step 1 - Preheat oven to 175C/347F and line two trays with parchment. Place the flour, salt and sugar in a bowl and mix with a fork. In a jug measure the water, oil, black sesame paste and squid ink and whisk. Pour into the flour and mix with a fork.
Step 2 - Cut into half and then roll out the dough until very thin-it doesn't stick to surfaces much so you don't need to flour the surface (unless perhaps it is wooden). Cut out bats using the cookie cutter and place on the prepared trays. Bake for 20 minutes or until very crisp.