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.

Rice Cracker and Chocolate 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.

Rice Cracker and Chocolate Shortbread

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.

Rice Cracker and Chocolate Shortbread

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.

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