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


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