Milk-Crackers

crisp and flavourful; these crunchy rice crackers are the best snack any time of the day! Make this only with rice flour/ combine with gram flour for a gluten free version.

Tuwon madara

I did some research and came up with this recipe for attractive cookies that won't fall apart when you want to carry them somewhere!The cookies will look best if you take them out of the oven before the plain parts get too brown! If you use granulated sugar, they'll have more crunch. If you use Japanese white sugar, they'll be crispy but less crunchy. Powdered sugar will give you really elegant cookies. These cookies won't crumble easily, so they're perfect for gifts. Recipe by kaisyan

The rice crackers my family brings me from Japan are delicious, but I still want to eat rice crackers in between their visits... We can buy them out here, but they're expensive. I referred to several sites to come up with this. The last microwaving step idea came from the fact that Chinese shrimp crackers can be cooked that way...and it worked.I used generic rice flour which is easier to get overseas, rather than joshinko rice flour. It absorbs water differently from joshinko flour I think.Be sure to do Step 9. Brush the sauce on 2 to 3 times until the crackers are as flavored as you want them to be. Recipe by Mon*chou-chou*

delicious!love this recipe. :ohyeaah

#favourite#cookclick

I love macarons and have tried various macaron recipes. These are convenient for Valentine's Day etc.The main tip is to pre-freeze your egg whites. Also be careful to follow the instructions when performing the macaronage. Also be sure to properly dry the macarons. If it's difficult to make them all the same size, before squeezing out the dough, draw small 2.5 cm circles on the underside of the parchment paper to make it easier. Recipe by kaorun92

I'm crazy about milk hearth bread, so I modified it for a sweet dessert.Adjust the amount of milk depending on the texture (adding another 10 g during the dry winter).If you can also use finely chopped bars of chocolate.Cut the slits quite deeply, but not so deep that you cut through an entire layer of dough.Cut the middle slit first, then make similar depth slits on the sides. Recipe by Yuribo

I love the combination of whole wheat and honey, and so wanted to use it in the crust for a cheesecake. It turned out better than I expected, so I posted the recipe here. You can make it without using water, but water helps make the dough smooth and easier to handle. The taste is the same. For those who don't like shortening, use butter.For cheesecake, if you use sugar syrup, you will get plain crackers.Since I wanted to create a rough texture, I used a special bread-making rolling pin that is used to punch down dough. Adjust the baking time to suit your particular oven. For infants under a year old, use maple syrup instead of honey. For whole wheat flour, I use medium-grind bread flour. Since it gives a crunchier finish than pastry flour, this is the only flour I use. Recipe by oila28

Salt Crackers are crunchy and salty and light biscuits. Try this recipe to make the perfect salt crakers.