Rye Crackers

Let's Cook

1. Step 1.

   Combine in a food processor: 1 cup all-purpose flour; 1 cup rye flour; 2 tablespoons brown sugar; 2 teaspoons baking powder; 4 teaspoons caraway seeds; 1 teaspoon salt

2. Step 2.

   Pulse several times to combine. Add and pulse until the butter is in tiny pieces: 1 stick (4 ounces) cold butter, cut into small cubes

3. Step 3.

   Add all at once and pulse until a dough forms: ⅓ cup plus 2 tablespoons milk

4. Step 4.

   Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes and up to 2 days. Preheat the oven to 400°F. Divide the dough into 4 pieces. Working with one piece at a time (keep the other pieces refrigerated), roll the dough out between two sheets of parchment paper until very thin—just under ⅛ inch thick. Alternatively, use a pasta roller. Cut into 4 × 1 ½-inch strips. Place on a parchment-lined baking sheet, leaving ½ inch between the crackers. Poke each cracker three times with a fork. Bake until browned and crisp, 8 to 10 minutes. Cool the crackers completely on the baking sheets on wire racks. Store in an airtight container for up to 2 weeks.