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Coriander, Cumin and Caraway Crackers

Coriander, Cumin and Caraway Crackers
King County, Washington

(makes 35-40 crackers)

Ingredients:Nutrition Facts for Coriander, Cumin and Caraway Crackers (text version below directions)

 

Directions:

 

  1. Preheat oven to 350º.
  2. 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 tablepoon or more of milk.
  3. 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 1/8-inch thick.
  4. 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.
  5. Use a spatula to remove crackers and cool completely on a rack.
  6. Store crackers in an airtight container.

Serving suggestions: Serve crackers with your favorite low-fat dip, with smoked salmon, or break them into smaller pieces, sprinkled over salad.

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 tablespoon caraway seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, cut into small pieces
  • 1/3 cup lowfat milk

  • 1 egg white, slightly beaten

Reprinted with the permission of King County. © 2008 King County

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