These very cheesy crackers, sprinkled with caraway seeds or salt or even sesame seeds, are the perfect appetizer for any party.
Test Kitchen Notes
I like homemade crackers. They're infinitely more interesting than what you'll find in a supermarket aisle—so I was intrigued by this cracker recipe. I needed to add two more ounces of butter to the dough in order to be able to roll it out; the resulting crackers were crisp and fragile, and very rich. I’d recommend serving with a beer. —Timothy
Caraway seeds, to sprinkle (or sesame seeds or flaky salt)
Place everything (minus the egg and seeds) in a food processor and pulse a few times until combined and crumbly. Taste the pastry and add more salt if you wish; it should be on the saltier side. Form a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 350° F. Line two baking trays with parchment paper.
Roll the pastry on a floured surface (it is easier to do this in 2 batches) and cut the pastry into 1- x 2-inch rectangles using a very sharp knife. Place the crackers onto the baking trays and brush them with the whisked egg. Sprinkle them with caraway seeds.