Instead of whipping up cookies, try your hand at these curry caraway crackers for a spicy, savoury twist. These crisp crackers are super addictive with this crunchy caraway seeds, and carry the fragrance of curry powder and butter.
- 1 tbsp curry powder
- 1¼ cups (185 g) plain flour
- ¼ cup (35 g) self-raising flour
- 100 g butter, chopped finely
- 1 egg, beaten lightly
- 1 tsp water, approximately
- 1 egg white, beaten lightly
- 1 tsp sea salt
- ½ tsp caraway seeds
Dry-fry curry powder in small frying pan over low heat until fragrant. Cool.
Sift flours and curry powder into large bowl, rub in butter. Stir in whole egg and enough water to make a firm dough. Knead dough on floured surface until smooth. Cover, refrigerate 30 mins.
Preheat oven to 180 C (160 C fan-forced). Grease oven trays.
Roll dough between sheets of baking paper to 2mm thickness. Cut into 5 cm rounds; place about 3 cm apart onto oven trays. Brush lightly with a little egg white, sprinkle with salt and caraway seeds.
Bake crackers about 12 mins or until lightly browned. Cool on trays.