Caraway and apple crackers recipe

Ingredients

• 1¾ cups (200 g) rye flour
• ½ tbsp caraway seeds
• 1 tsp instant yeast
• ½ tsp salt
• Pinch of sugar
• 1 Granny Smith apple, unpeeled, cored and roughly grated
• ⅓ cup warm water

1. In a large bowl, mix together the rye flour, caraway seeds, yeast, salt, sugar, and apple. Pour in the water and mix until you have a sticky ball. Cover the bowl with a clean wet tea towel and leave to rest in a warm place for 1 hour.
2. Preheat the oven to 350°F. Line two baking sheets with parchment. Dust the work surface with rye flour.
3. Divide the dough in half and roll out one half to a thickness of about ⅛ inch (you may need to dust the dough with flour if it is a bit sticky).
4. Cut the dough into rectangles, roughly 5 by 3½ inches. If you like, cut out the center of each one with the cookie cutter to make them look like the shutters on traditional Alsatian houses. Use a brush to dust off any excess flour, then place the dough on the baking sheets. Repeat with the other half of the dough.
5. Bake for 20 minutes, or until the crackers are crisp. If cooking the cut-out hearts as well, these will only take a couple of minutes. Leave to cool on a wire rack. The crackers will keep in an airtight container for several weeks.