- 1/2 cup all-purpose flour
- 1/2 cup rye flour
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp caraway seeds
- 4 tbsp butter, softened
- 3 tbsp milk (alternative milks: oat, soy, almond etc work just fine)
Preheat oven to 400C.
Mix all dry ingredients (flours, salt, baking powder, caraway). Add softened butter, and mix with your hands until the flour is crumbly. Stir in milk (I use a fork).
Smush ingredients together with your hands to form a ball. Place between two pieces of reuseable parchment paper and roll it thin (~1-8”). Cut with a knife into the shapes you’d like your crackers to be — I usually make long rectangles. Prick them all over with a fork, and transfer your crackers to a baking sheet.
Bake at 400C for ~5 minutes, or until the edges are lightly browned. Cool on a rack.
Adapted from Bob’s Red Mill Rye Cracker recipe.