Coriander, Cumin and Caraway Crackers

Info
Cook Time: 50 minutes

Serves: 40

Ingredients

 * 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

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.

Source

 * 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