Cumin-Caraway Rounds

1. In a food processor bowl combine all-purpose flour, rye flour, caraway seed, baking powder, salt, cumin, and coriander. Add butter; cover and process until blended. Add milk and process just until mixture forms a dough (if necessary, add an additional 1 tablespoon milk).

2. Transfer dough to a floured surface and let stand 5 minutes. Roll to 1/8-inch thickness and cut with a 2-inch cutter or use a knife to cut into desired shapes. Transfer cutouts to an ungreased baking sheet. Brush lightly with egg white. Using a fork, prick crackers all over.

3. Bake in a 350 degree F oven for 15 to 17 minutes or until crisp. Cool completely on wire racks. Store in a tightly covered container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Makes 40 crackers.