Coriander, Cumin and Caraway Crackers

==Description==
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
==Ingredients==
* 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
==Directions==
# 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.
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Category:Biscuit Recipes