Onion Rye Crackers
2/3 cup (3 ounces) all-purpose flour, plus more for dusting
1/3 cup (1½ ounces) rye flour
3 tablespoons cold unsalted butter, cubed
1 tablespoon freeze-dried onion flakes
1 teaspoon caraway seed
Heaping ½ teaspoon baking powder
½ teaspoon kosher salt
1 tablespoon soy sauce
Combine the flours and cold butter in a food processor; pulse until crumbly. (Alternatively, use a pastry cutter or two knives to cut the butter into the flour.) Stir in the onion flakes, caraway seed, baking powder and salt.
Generously flour a work surface. Turn the dough out there and knead for about 5 minutes, until smooth. Gather it into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight. (You'll be using the floured work space again to roll out the dough.) The dough can be frozen for up to 1 month. (Defrost it overnight in the refrigerator before rolling.) The cut cracker dough needs to be refrigerated for 20 minutes. Line a baking sheet with parchment paper. Unwrap the dough and let it sit at room temperature for no more than 10 minutes (when pressed with a finger, the dough should hold the indent); re-flour the work space as needed.
Roll out the dough into a rectangle that's slightly larger than 9 by 18 inches, then trim to straighten the edges as needed.
Use a sharp knife, a cookie cutter or a fluted wheel to cut out the crackers as you like (18 to 36 pieces total). Pierce the dough with the tines of a fork. Transfer to the baking sheet, spacing the pieces of dough ½ inch apart. (They will not spread.) The scraps may be rerolled two times. Refrigerate for 20 minutes.
Meanwhile, preheat the oven to 350 degrees. Brush each cracker with some of the soy sauce.
Bake (lower rack) for 20 minutes or until golden and crisp, rotating the pan front to back halfway through. Transfer the crackers to a wire rack to cool completely before serving or storing. The crackers can be stored between layers of wax paper in an airtight tin for up to 5 days.
Makes 18 to 36 crackers
Nutrition | Per cracker (based on 36): 20 calories, 0 g protein, 3 g carbohydrates, 1 g fat, 1 g saturated fat, 0 mg cholesterol, 35 mg sodium, 0 g dietary fiber, 0 g sugar
From cookbook author Cathy Barrow