Thursday, May 12, 2005

Rye and Caraway Seed Sticks

Rye and Caraway Seed Sticks (Adapted from The Cookie Book)

3/4 cup all-purpose flour
2/3 cup rye flour
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons unsalted butter, cut into small cubes
2 teaspoons caraway seeds, divided
3 to 4 tablespoons boiling water

Preheat oven to 350

In a medium bowl, whisk together flours, salt and baking powder. Add butter and rub into the flour mixture until it resembles coarse meal. Stir in 1 teaspoon caraway seeds. Stir in enough of the boiling water until the mixture forms a soft dough.

Evenly divide the mixture into 18 pieces and use your fingers to gently roll each out until it is about a 10" long stick. Only add additional flour when rolling if the pieces are too moist - you want some friction to help stretch the pieces out.

Place sticks on a baking sheet coated with nonstick spray- sprinkle remaining caraway seeds on top and gently rolling the sticks back and forth to pick up any that didn't stick. Bake until golden and crisp, about 15 to 20 minutes. Remove and carefully transfer them to a wire rack to cool.

Makes 18 sticks.

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