Rye Crisps
| Yield: | 40 Servings |
| Categories: | Crackers |
| 1 1/4 | c | All-purpose flour |
| 2/3 | c | Rye flour |
| 2 | tb | Cornmeal |
| 1/2 | ts | Salt |
| 3/4 | ts | Baking soda |
| 1/3 | c | Loosely packed brown sugar |
| 1 | tb | Toasted caraway seeds, |
| Coarsely ground in a food | ||
| Mill or chopped by hand with | ||
| A knife | ||
| 1 1/2 | tb | Powdered, unsweetened cocoa |
| 5 | tb | Plus 1 teaspoon (1/3 cup) |
| Butter or margarine, | ||
| Softened | ||
| 1 | tb | Toasted whole caraway seeds |
| 2 | tb | Dark molasses |
| 1/2 | c | Water |
| 1 | Egg white, lightly beaten | |
| And diluted with 1 Tb water | ||
| For glazing the tops |
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