Instructions

1. Start with the flaxseed base already made and gelled. Flax will not bind until it has sat in water, and a base stirred and used immediately produces a sheet that falls apart as you cut it.
2. Stir the soy sauce and the ground dried ginger through the base until the colour is even. Streaks of soy mean streaks of salt, and salt draws water, so a patchy sheet dries at a patchy rate.
3. Taste it before it goes on the tray. The soy is the only salt in this recipe and it will taste noticeably milder once the water has gone, so err on the side of slightly too savoury.
4. Spread the mixture into a square roughly the size of the tray, evenly thick, and tidy the edges with a straight edge. A thin edge cooks to a hard rim while the middle is still soft.
5. Give it 2 hours at 52 °C to set, then take the tray out. That opening stage exists only to make the sheet firm enough to cut.
6. Score right through into crackers with a pizza wheel and put the tray back for another 7 hours, flipping the pieces onto mesh once they will lift cleanly.
7. A finished cracker snaps sharply and shows no damp line through the break. Check a cooled one; the salt from the soy keeps these feeling slightly soft while warm.
8. Snap them apart along the score lines once they are cold and store them in an airtight tin for a fortnight. Ground flax carries a lot of oil and turns quickly, so make these in the quantity you will eat rather than in bulk.