Coriander, Cumin and Caraway Crackers

Description
Coriander, Cumin and Caraway Crackers from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain
 * Cook Time: 50 minutes
 * Serves: 40

Ingredients

 * 1½ cups all-purpose flour
 * ¼ teaspoon ground coriander
 * ½ teaspoon ground cumin
 * 1 tablespoon caraway seeds
 * ½ teaspoon baking powder
 * ½ teaspoon salt
 * ¼ cup butter, cut into small pieces
 * ⅓ cup low-fat milk
 * 1 egg white, slightly beaten

Directions

 * 1) Preheat oven to 350ºF.
 * 2) In a large bowl or food processor, combine flour, coriander, cumin, caraway, baking powder and salt.
 * 3) Add butter pieces a little bit at a time until incorporated.
 * 4) Add milk and continue mixing until it forms a doughy consistency.
 * 5) If mixture is too dry, add a tablespoon or more of milk.
 * 6) Transfer dough to a floured surface and flatten slightly with the palm of your hand.
 * 7) Let sit for about 10 minutes to rise then using a floured rolling pin, flatten dough to about ⅛-inch thick.
 * 8) Use a 2-inch diameter rounded or squared cookie cutter to cut out shapes.
 * 9) Place cut-out crackers onto an ungreased cookie sheet.
 * 10) Using a pastry brush, brush the surface of each cracker with egg white then prick the surface with a fork and bake for 15–20 minutes or until golden brown and crisp.
 * 11) Use a spatula to remove crackers and cool completely on a rack.
 * 12) Store crackers in an airtight container.