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Recipe time!
This is from The Best American Recipes 1999. The dough is kind of sweet&sour that is yummily complimented by the taste of the cumin seeds. Easy, quick, and goooood.
Cumin Crisps
1 c all-purpose flour
2 Tbsp sugar
6 Tbsp rice vinegar (or other mild white vinegar)
1 Tbsp cumin seeds
2 Tbsp butter, melted
1/2 c water
Preheat the oven to 450(F) and set a rack on the middle level. Line two baking sheets with parchment paper.
Whisk together the flour and sugar in a bowl, then whisk in the vinegar until smooth. The batter will be quite thick. Stir in the cumin seeds and butter and whisk again, then stir in enough water to make a smooth, spreadable mixture. Let rest for 10 minutes.
Drop teaspoonfuls of batter several inches apart on the baking sheets and, with a pastry brush or spatula, spread the batter very thin -- as thin as paper [they ain't kidding, folks, literally paper-thin is the way to go here] -- into any shape you like. Do not be tempted to layer the batter. (Alternatively, the batter can be spread paper-thin into one big sheet, which can be broken, after baking, into irregular pieces) [which is the only way I've done this because I am Teh Lazy. But the edges brown a bit and taste better than the middle, so next time I plan on making four big squares per cookie sheet.]
Bake for 5 to 7 minutes, until light brown and crisp on the edges. Cool on the baking sheets; the crackers will crisp further as they cool. Serve immediately, or store in an airtight container for a few days. [they're *really* good fresh -- don't count on having any leftovers if there's more than one person around while these are baking] Makes 40 to 50 little crackers.
This is from The Best American Recipes 1999. The dough is kind of sweet&sour that is yummily complimented by the taste of the cumin seeds. Easy, quick, and goooood.
Cumin Crisps
1 c all-purpose flour
2 Tbsp sugar
6 Tbsp rice vinegar (or other mild white vinegar)
1 Tbsp cumin seeds
2 Tbsp butter, melted
1/2 c water
Preheat the oven to 450(F) and set a rack on the middle level. Line two baking sheets with parchment paper.
Whisk together the flour and sugar in a bowl, then whisk in the vinegar until smooth. The batter will be quite thick. Stir in the cumin seeds and butter and whisk again, then stir in enough water to make a smooth, spreadable mixture. Let rest for 10 minutes.
Drop teaspoonfuls of batter several inches apart on the baking sheets and, with a pastry brush or spatula, spread the batter very thin -- as thin as paper [they ain't kidding, folks, literally paper-thin is the way to go here] -- into any shape you like. Do not be tempted to layer the batter. (Alternatively, the batter can be spread paper-thin into one big sheet, which can be broken, after baking, into irregular pieces) [which is the only way I've done this because I am Teh Lazy. But the edges brown a bit and taste better than the middle, so next time I plan on making four big squares per cookie sheet.]
Bake for 5 to 7 minutes, until light brown and crisp on the edges. Cool on the baking sheets; the crackers will crisp further as they cool. Serve immediately, or store in an airtight container for a few days. [they're *really* good fresh -- don't count on having any leftovers if there's more than one person around while these are baking] Makes 40 to 50 little crackers.