Homemade Star Crunch

Cook the bag of pre-cooked parboiled rice in boiling water on the stovetop 8 to 10 minutes.

Spread the cooked rice on trays and dehydrate in a toaster oven on its highest dehydrate setting, 176, stirring every 45 minutes, then more often on a single jelly roll pan every 15 minutes, until the grains are dry and separate.

Cook the rolled oats and raisins with half a cup of milk and a quarter cup of water on the stove until the raisins break down and the oats soften, mashing as it goes, then cool it over an ice bath.

Grind the cup of rolled oats with the flour, cocoa powder, turmeric, salt and baking soda in a food processor until fine, and set aside.

Process the packed light brown sugar with the stick of butter.

Add the cooled raisin oat mixture and process until really smooth and the raisins are a paste.

Add the molasses, strained in, then the oil, the egg and the vanilla, then the dry ingredients.

Transfer the batter to a bowl and let it rest a minute or two while the parchment lined baking sheets are set up; it sets up as it sits.

Scrape level tablespoons of dough onto the baking sheet, eight per sheet.

Bake at 350 for six minutes, shape each cookie with a six centimetre ring cutter while still soft, pressing the raised edges flat, then return for four more minutes.

Separate any rice grains sticking together, heat the oil to 400 and fry a tablespoon or two of rice at a time for five to ten seconds until puffed, in batches.

Caramel: make a wet caramel from the granulated sugar, a little water and the corn syrup; bring to a boil and cook, dialing the heat down near the end, to a nice amber.

Add two tablespoons of butter, then the warm cream, then salt and vanilla, and stir until smooth.

Boil again to 240 Fahrenheit for a soft chewy caramel, then pour into a measuring cup to stop it overcooking and let it thicken slightly.

Dip a cookie into the caramel with a dipping fork, submerge it, let it stop dripping, then press it into a single layer bed of puffed rice on both sides.

Chill the coated cookies so the caramel sets firm enough to hold but soft enough to pull into threads.

Coating: melt the beeswax and coconut oil together in a double boiler, add the broken up 60% chocolate and salt and stir until fluid.

Paint the coating onto the cookies as thinly as possible, warming it if it sets too fast, and set them on parchment.

Refrigerate about ten minutes to set the chocolate.