Rye Crisps

Dunk these crisps into your bowl of soup or trick them out with toppings at your next soirée. These crisps are packed with rye flavor and will not disappoint.  

Rye Crisps
 
Makes 48
Ingredients
  • ½ cup whole milk
  • 1 tablespoon unsulphured molasses
  • 1 cup (102 grams) rye flour
  • 1 cup (125 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 2 tablespoons (18 grams) caraway seeds, divided
  • 1 teaspoon (5 grams) baking powder
  • 3 tablespoons (42 grams) cold unsalted butter, cubed
  • 1 large egg
  • 1 tablespoon water
Instructions
  1. In a small bowl, stir together milk and molasses. In the work bowl of a food processor, place flours, salt, 1 tablespoon (9 grams) caraway seeds, and baking powder; pulse until combined. Add butter, and process until mixture is crumbly. With processor running, add milk mixture in a slow, steady stream just until dough comes together. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Preheat oven to 400°F. Divide dough in half. On a silicone baking mat or sheet of parchment paper, roll dough to ¹⁄₁₆-inch thickness. In a small bowl, whisk together egg and 1 tablespoon water. Brush dough with egg wash, and sprinkle with remaining 1 tablespoon (9 grams) caraway seeds. Using a docker or fork, prick dough. With a sharp knife, slice dough into 2-inch rectangles.
  3. Bake until edges begin to brown, 10 to 12 minutes. Let cool completely on a wire rack.
Notes
Toppings for Rye Crisps
Our freshly baked Rye Crisps can be used to make delicious canapés. We’ve topped them with:
• A generous smear of crème fraîche, a thin slice of smoked salmon, fresh dill leaves, and a sprinkle of lemon zest
• Apple slices and pistachios over goat cheese
• Chive-garlic compound butter and thin radish slices with a sprinkle of minced chives

 

Read the whole article in Bake From Scratch Winter 2016.

BakeCvr-Winter2016-large

1 COMMENT

  1. I have made a good ten batches of these. I don’t use the egg wash part. These are a hit with my grand children and me too. I use a pizza cutter to cut the sheet of dough into rectangles.after docking (pricking) with a home made spoke type wheel. I do this on the cookie sheet with parchment between the dough and cookie sheet. I like things simple but good.

    russ b

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