Barley crackers with arrowroot

I’m going to make another batch, but I think arrowroot works just as well as cornstarch for giving them the requisite snap. I slightly overcooked them and they’re just on the edge of being scorched, even though they’re simply a bit brown. Either barley is sensitive to too high of a heat or too long of a baking. I’m going to do the next batch at around 325 at 15 minutes. I also decreased the oil to 2 teaspoons (2/3 of a tablespoon). For the next batch I’m going to go back to 1 tablespoon; these are slightly tough and that may be due to not enough oil, or it could be because they were over baked. Here’s the existing batch’s recipe:

1 cup barley flour
1/2 teaspoon salt
1 tablespoon arrowroot
2 teaspoons oil
1/2 cup minus 1 tablespoon water


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