Ingredients:
1/2 cup unbleached flour
1/2 cup rye flour
1/2 tsp salt
1 Tbs Turbinado Sugar (I used light brown)
1 tsp baking powder
2 tsp Caraway seeds
4 Tbs margarine (I used butter)
3 Tbs milk
Preheat oven to 400F.
Mix together dry ingredients.
Cut cold butter into dry ingredients. This is similar to making a pie or pastry crust. If I do this again, I'll do it in the food processor and add the seeds at the last part so as not to crush them. As it was, I used a fork. It took between 5-10 minutes.
Anyway, cut the butter in with a fork until the butter pieces are small and mixture is consistancy of course sand.
Mix in the milk and stir.
Form into a ball and rollout to 1/8" to 1/16" between sheets of waxed paper. The dough will be very sticky.
Cut into desired shape, prick with a fork and transfer to an ungreased cookie sheet. Not the best job I've ever done.
Bake at 400F for 5-6 minutes until light brown on the edges. In reality, I broke up the crackers and let them go a little longer, probably 8-9 minutes total.
Cool on a wire rack. Store in an airtight container. That last bit is funny. If there is more than one person in your house, I'm guessing the crackers won't last more than 24 hours.
A few notes/ thoughts:
Roll them out thin. I went a little too thick. I used a pizza cutter to cut them - that worked well.
After cutting it might be good to chill the dough for a few minutes so they peel off the wax paper without tearing.
I also sprinkled a little kosher salt on them - not in the recipe but still nice.
They are delicious!
Until next time, Eat Well & Keep Digging!
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
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They need a good bit of cheese to keep them company (if there are any left...)
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