Caraway Onion Cards
These crackers give new dimension to a wine-and-cheese party.
- Yield: Makes about 2 1/2 dozen
Source: Martha Stewart Living, November 1997
- 1/4 cup caraway seeds
- 1 cup all-purpose flour, plus more for dusting
- 1 cup rye flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 6 tablespoons cold unsalted butter, cut in pieces
- 1 medium onion, minced
- 1 large egg white
- Coarse salt, for sprinkling
Heat over to 350 degrees. In the bowl of a food processor, pulse flours, salt, pepper, sugar, and 2 tablespoons caraway seeds to combine. Add butter; pulse until mixture resembles coarse meal. Add onion; pulse until well combined, about 30 seconds. With machine running, gradually add between 1 and 2 tablespoons cold water, until dough comes together and is stiff.
Transfer dough to a lightly floured surface; roll out to a 14-by-16-inch rectangle, 1/16 inch thick. Roll out as thinly as possible. Cut into 2-by-3 1/2 inches rectangles.
Brush egg white over dough, and sprinkle with remaining 2 tablespoons caraway seeds and coarse salt. Pierce crackers liberally with a fork. Bake on ungreased baking sheet about 20 to 25 minutes, until firm to the touch, rotating baking sheet if needed for even cooking. Let cool on wire rack. Store in airtight plastic container.