Rye Crackers

Cleaning out the refrigerator and found my Bob’s Red Mill Dark Rye Flour, leftover from a bread-baking experiment back in December. So I made these rye crackers from the recipe on the back of the package. I quite enjoyed making it, as it’s similar to rolled and cut cookies. Normally I would let the kids have some fun and help with the rolling and cutting, but they were happy playing upstairs and I was happy to have some quiet time in the kitchen for once. The kids weren’t too enamored of it though, but I think it’s close in taste to Pepperidge Farm’s pumpernickel sticks and they certainly eat those. At any rate, it was lovely with some Dubliner cheese from Ireland and a glass of Just Tart Cherry juice.

Rye Crackers
1/2 cup flour
1/2 cup dark rye flour
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon baking powder
2 teaspoons caraway seeds
4 tablespoons unsalted butter
3 tablespoons milk

Mix all dry ingredients together in a bowl. Cut in butter and mix using your fingertips until mixture resembles dry meal. Add milk and mix well until you have a firm dough. (Easiest way to do this is in a resealable plastic bag.) Roll out between wax paper, to about 1/8 inch thick. Cut using cookie cutters (I used a fluted round one). Prick all over with fork and transfer to ungreased baking sheet. Bake in preheated 400 degree F oven for 6-8 minutes (adjust accdg. to thickness) until lightly golden. Cool on rack. Store in airtight container when completely cool.