Coriander, Cumin and Caraway Crackers from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain
- Cook Time: 50 minutes
- Serves: 40
- 1½ cups all-purpose flour
- ¼ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 tablespoon caraway seeds
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter, cut into small pieces
- ⅓ cup low-fat milk
- 1 egg white, slightly beaten
- Preheat oven to 350ºF.
- In a large bowl or food processor, combine flour, coriander, cumin, caraway, baking powder and salt.
- Add butter pieces a little bit at a time until incorporated.
- Add milk and continue mixing until it forms a doughy consistency.
- If mixture is too dry, add a tablespoon or more of milk.
- Transfer dough to a floured surface and flatten slightly with the palm of your hand.
- Let sit for about 10 minutes to rise then using a floured rolling pin, flatten dough to about ⅛-inch thick.
- Use a 2-inch diameter rounded or squared cookie cutter to cut out shapes.
- Place cut-out crackers onto an ungreased cookie sheet.
- Using a pastry brush, brush the surface of each cracker with egg white then prick the surface with a fork and bake for 15–20 minutes or until golden brown and crisp.
- Use a spatula to remove crackers and cool completely on a rack.
- Store crackers in an airtight container.