Rye Crisps

These rustic Rye Crisps are a perfect blend of earthy rye flour, coarse cornmeal, and aromatic caraway seeds. The addition of dark molasses and a touch of cocoa creates a rich, dark cracker with a deep, complex flavor profile that pairs beautifully with soups, dips, or charcuterie. The texture is delightfully crunchy with a slight chew, offering a sophisticated alternative to standard saltines. Ideal for holiday gatherings or as an elegant accompaniment to cold soups like Vichyssoise, these crisps are easy to make from scratch. The dough chills briefly before rolling, ensuring they hold their shape and bake evenly into thin, golden rectangles. A versatile recipe that adds a gourmet touch to any table.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 40

Calories: 521.8

Dietary: Vegetarian

Description

These rustic Rye Crisps are a perfect blend of earthy rye flour, coarse cornmeal, and aromatic caraway seeds. The addition of dark molasses and a touch of cocoa creates a rich, dark cracker with a deep, complex flavor profile that pairs beautifully with soups, dips, or charcuterie. The texture is delightfully crunchy with a slight chew, offering a sophisticated alternative to standard saltines. Ideal for holiday gatherings or as an elegant accompaniment to cold soups like Vichyssoise, these crisps are easy to make from scratch. The dough chills briefly before rolling, ensuring they hold their shape and bake evenly into thin, golden rectangles. A versatile recipe that adds a gourmet touch to any table.

Ingredients

1 1/4 cup All-purpose flour
2/3 cup Rye flour
2 tablespoon Cornmeal
1/2 teaspoon Salt
3/4 teaspoon Baking soda
1/3 cup Loosely packed brown sugar
1 1/2 tablespoon Powdered unsweetened cocoa
5 tablespoon Butter or margarine, softened
1 tablespoon Toasted whole caraway seeds
2 tablespoon Dark molasses
1/2 cup Water
1 large Egg white, lightly beaten and diluted with 1 tablespoon water

Directions

1
Preheat the oven to 350F (175C).
2
In a food processor or large bowl, combine the all-purpose flour, rye flour, cornmeal, salt, baking soda, brown sugar, ground caraway seeds (if using ground), and cocoa powder.
3
Cut in the softened butter until the mixture resembles coarse meal.
4
Add the whole toasted caraway seeds and mix to distribute them evenly throughout the dry ingredients.
5
Blend in the dark molasses and enough of the water to form a cohesive dough that holds together in a ball.
6
Wrap the dough in plastic wrap or wax paper and chill in the refrigerator for at least 30 minutes.
7
Divide the chilled dough into 2 equal portions.
8
On a floured surface or pastry cloth, roll out each portion to a thickness of 1/8 inch.
9
Using a sharp knife, cut the dough into rectangles approximately 1-1/2 by 2-1/2 inches.
10
Place the rectangles on a lightly greased or parchment-lined baking sheet, leaving space between them.
11
Prick each cracker 2 or 3 times with the tines of a fork to prevent excessive puffing.
12
Brush the tops of the crackers with the diluted egg white mixture.
13
Bake for 12 to 18 minutes, or until the edges are slightly browned and the centers are firm to the touch.
14
Remove from the oven and cool completely on a wire rack.

Nutrition Facts

Servings 40

Amount Per Serving
Calories 521.8kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 2454.2mg103%
Total Carbohydrate 112.6g38%
Dietary Fiber 3.7g15%
Sugars 20.1g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled crisps in an airtight container at room temperature for up to 2 weeks.

Variation: Substitute anise seeds for the caraway seeds for a different flavor profile.

Serving Suggestion: These crisps are excellent with soups, particularly cold Vichyssoise, or as a base for cheese and dips.

Tip: Ensure the butter is softened but not melted for the best texture when cutting it into the flour.

Keywords: rye, crackers, crisps, caraway, molasses, cocoa, cornmeal, savory, homemade, baked, snack, appetizer, rustic, whole grain, chewy, crunchy, dip, charcuterie

Read it online: https://www.chefs-mate.com/recipe/rye-crisps/