Scandinavian Rye Crackers

24 servings
1/2 teaspoon kosher salt
4 cups rye flour
1 cup unsalted butter
1 cup milk
1/4 cup caraway seeds

Combine salt and flour in a mixer bowl. Cut in butter to the consistency
of small peas gradually mix in milk-mix well. Turnout onto a lightly
floured board. Knead until well blended. Rollout to a thickness of
1/16-1/8 inches. Cut into 1-1/2 inch diameter rounds. Place onto a
parchment-lined cookie sheet. Prick all over with a fork. Sprinkle lightly
with caraway seeds. Bake @ 450 degrees for 8-10 minutes, until lightly
browned. Remove from oven. Serve warm or at room temp


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