Senbei are rice crackers, thin and crispy.
Ingredients
2 1/2 oz cake flour, or any soft flour
2 3/4 oz rice flour (joshinko)
1/2 tsp baking powder
3/4 tsp salt, dissolved in 1/2 cup warm water
3 tbsp toasted white sesame seeds
soy sauce for brushing
Method
Combine the flours and baking powder, then add the dissolved salt, stirring slowly to create a dough. Divide into two portions, and flatten each.
Sprinkle each portion with sesame seeds and knead it into the dough. Form them into a ball and chill in plastic wrap for 1 hour.
Preheat the oven to 400F.
Roll each ball into a log about 2/3 inch in diameter, cut into 32 pieces.
Roll each piece into a circle of 2 1/2 inches in diameter and place them on a parchment paper lined baking sheet. Brush each with a bit of soy sauce and bake until golden and crisp, flipping them over, basting with soy sauce again. Each side should take about 10 minutes to bake.
Cool on a rack and enjoy!