Rye crisps
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All-purpose flour |
| ⅔ | cup | Rye flour |
| 2 | tablespoons | Cornmeal |
| ½ | teaspoon | Salt |
| ¾ | teaspoon | Baking soda |
| ⅓ | cup | Loosely packed brown sugar |
| 1 | tablespoon | Toasted caraway seeds, |
| Coarsely ground in a food | ||
| Mill or chopped by hand with | ||
| A knife | ||
| 1½ | tablespoon | Powdered, unsweetened cocoa |
| 5 | tablespoons | Plus 1 teaspoon (1/3 cup) |
| Butter or margarine, | ||
| Softened | ||
| 1 | tablespoon | Toasted whole caraway seeds |
| 2 | tablespoons | Dark molasses |
| ½ | cup | Water |
| 1 | Egg white, lightly beaten | |
| And diluted with 1 Tb water | ||
| For glazing the tops | ||
Directions
"The cocoa gives a dark color and rich flavor to these unique rye crisps. They go well with soups. Try them slightly warmed with cold Vichyssoise. 350~F. 12 to 18 minutes Preheat the oven to 350~F.
In the food processor or a large bowl, mix the flours, cornmeal, salt, baking soda, brown sugar, ground caraway seeds, and cocoa. Cut in the butter until the mixture resembles coarse meal.
Add the whole caraway seeds and mix to distribute them evenly throughout the dough. Blend in the molasses and enough of the water to form a dough that will hold together in a cohesive ball.
Wrap the dough in plastic wrap or wax paper and chill for at least ½ hour.
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to ⅛ inch. With a sharp knife, cut into 1-½ by 2-½-inch rectangles. Place them on a lightly greased or parchment-lined baking sheet.
Prick each cracker 2 or 3 times with the tines of a fork. Brush the tops with the egg white mixture. Bake for 12 to 18 minutes. The edges should be slightly browned, and the center surfaces should be firm and resist pressure when touched with your finger.
Cool on a rack. Yield: 35-40.
VARIATION: Substitute anise seeds for the caraway seeds.