Cumin-Caraway Rounds

Cumin-Caraway Rounds

Makes 40 crackers

3/4 cup all-purpose flour
3/4 cup rye flour
1 tablespoon caraway seed
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup butter, cut into 4 pieces
1/3 cup milk
1 egg white, beaten

In a food processor bowl combine all-purpose flour, rye flour, caraway seed,
baking powder, salt, cumin, and coriander. Add butter; cover and process until
blended. Add milk and process just until mixture forms a dough (if necessary,
add an additional 1 tablespoon milk).

Transfer dough to a floured surface and let stand 5 minutes. Roll to 1/8-inch
thickness and cut with a 2-inch cutter or use a knife to cut into desired
shapes. Transfer cutouts to an ungreased baking sheet. Brush lightly with egg
white. Using a fork, prick crackers all over.

Bake in a 350 degree F oven for 15 to 17 minutes or until crisp.
Cool completely on wire racks. Store in a tightly covered container in the
refrigerator for up to 1 week or in the freezer for up to 1 month.