I wanted to make tahini crackers to serve with our smoked sesame crusted banana and other dishes for that manner. I mixed some salt and egg white into the tahini and tried to spread it thin like crackers. I was unable to spread it thin so I just placed my mass into the oven and hoped it would melt down into a cracker. It melted into something closer to shortbread. Now what?
I tasted my tahini shortbread and realized while I did not have a cracker, I could mimic a shortbread with nut and seed butters. Furthermore, I could crumble the mass and make a crumb topping without starch for savory and sweet preparations. Continued processing and a cous cous consistency is achieved. I could even add a hard crack sugar base to the fine crumb, grind again and re-bake to get a cracker or fine tuile like consistency.
I made a mistake, I could not get the tahini to do what I wanted; instead, it showed me what it could become.