Recipe - Rye Crisps

1 One fourth cup Allpurpose flour
2/3 cup Rye flour
2 tablespoon Cornmeal
One half teaspoon Salt
Three fourths teaspoon Baking soda
1/3 cup Loosely packed brown sugar
1 tablespoon Toasted caraway seeds,
Coarsely ground in a food
Mill or chopped by hand with
A knife
1 One half tablespoon Powdered, unsweetened cocoa
5 tablespoon Plus 1 teaspoon (1/3 cup)
Butter or margarine,
Softened
1 tablespoon Toasted whole caraway seeds
2 tablespoon Dark molasses
One half cup Water
1 Egg white, lightly beaten
And diluted with 1 Tb water
For glazing the tops

"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 1/2
hour.

Divide the dough into 2 equal portions for rolling. On a floured surface or
pastry cloth, roll out to 1/8 inch. With a sharp knife, cut into 1One half by
21/2inch rectangles. Place them on a lightly greased or parchmentlined
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: 3540.

VARIATION: Substitute anise seeds for the caraway seeds.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini