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Bread Recipes 2 >  Crackers, Coriander Cumin & Caraway



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Yield: 35-40 crackers

• 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

Preheat oven to 350º.

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.

Serving suggestions: Serve crackers with your favorite low-fat dip, with smoked salmon, or break them into smaller pieces, sprinkled over salad.

Serving Size: 1 cracker (9 g)
Servings Per Recipe: 40

Amount per serving
Calories 29
Calories from fat 11
Total Fat 1 g
Saturated Fat 1 g
Cholesterol 3 mg
Sodium 55 mg
Total Carbohydrates 4 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%

King County Washington Public Health


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