Cumin Crackers Food

WHOLE-GRAIN BUTTERMILK-CUMIN CRACKERS

Steps:

• Heat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and table salt. Add butter, and process until mixture resembles coarse meal. With machine running, gradually add buttermilk; process until dough comes together and is moist.
• Transfer dough to a lightly floured surface, and allow to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick. Sprinkle with kosher salt; roll gently to press salt into dough.
• Cut dough into 4-inch-long leaf shapes, or other desired shape, and transfer leaves to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer to wire rack to cool.

CUMIN CRACKERS

Steps:

• Preheat the oven to 350 degrees. Lightly grease two baking sheets with 1 tablespoon of oil. Set aside. Combine flour, ground cumin, sugar, baking powder and salt in a large bowl. Set aside. Lightly beat the remaining vegetable oil, milk and eggs.
• Mix the dry and wet ingredients together. Beat until smooth. Sprinkle a flat surface with flour. Knead the dough until smooth and loose. Cut into 48 balls. Roll out each ball until it is as thin as possible.
• Place the crackers on the baking sheets. Bake until golden, about 15 minutes. Remove from sheet to a rack and cool.