Rice Cracker and Chocolate Shortbread

In keeping with the Asian theme of the cookies I was bringing to the office, the final day saw another unusual combination: toasted, savoury rice crackers as a mix-in to shortbread.

The recipe is by Kristina Cho, author of the recently published Mooncakes & Milk Bread cookbook. She doesn’t specify what brand of rice cracker to use. Fortunately, my brother’s girlfriend gifted us with a huge assortment a few weeks before. I weighed out the right amount and broke them up by hand into big chunks, before kneading it into the cookie dough.

This one didn’t turn out as I expected. Although the soy-chocolate flavour was interesting, the large chunks of rice cracker turned hard and dense, and were unpleasant to chew on. I had to rush slicing the warm, baked square into bars, and they were very brittle.

All in all, an interesting experiment, and I might try it again but breaking the rice crackers into smaller bits so they disperse better in the dough.