Caraway and Cumin Crackers

Spiced crackers.


  • 125 g plain flour
  • ¼ teaspoon salt
  • ½ teaspoon ground cumin
  • 50 g butter (diced)
  • 2 -3 tablespoons water
  • 1 -2 teaspoons caraway seeds


  1. Sift the plain flour, salt and cumin into a bowl.
  2. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Stir in the caraway seeds, to taste, and then gradually work in 2-3 tablespoons water to form a soft dough.
  4. Knead the dough lightly until it's smooth, cover with clingfilm and leave to rest for 30 minutes.
  5. Roll the dough out thinly on a lightly floured surface and, using a 7cm/3 inch pastry cutter, stamp out rounds.
  6. Re-roll the trimmings and repeat to make 16-18 rounds.
  7. Transfer the crackers onto a large baking sheet, prick the surfaces with a fork, and bake for 10 minutes.
  8. Turn the crackers over, and bake for a further 5 minutes until crisp and lightly golden.
  9. Cool on a wire rack. These crackers will keep for a few days in an airtight container.


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