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Coriander, Cumin and Caraway Crackers

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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



  1. Preheat oven to 350 °F.
  2. In a large bowl or food processor, combine flour, coriander, cumin, caraway, baking powder and salt.
  3. Add butter pieces a little bit at a time until incorporated.
  4. Add milk and continue mixing until it forms a doughy consistency.
  5. If mixture is too dry, add a tablespoon or more of milk.
  6. Transfer dough to a floured surface and flatten slightly with the palm of your hand.
  7. Let sit for about 10 minutes to rise then using a floured rolling pin, flatten dough to about ⅛-inch thick.
  8. Use a 2-inch diameter rounded or squared cookie cutter to cut out shapes.
  9. Place cut-out crackers onto an ungreased cookie sheet.
  10. 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.
  11. Use a spatula to remove crackers and cool completely on a rack.
  12. Store crackers in an airtight container.

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