All kids love crackers, mine are no different. In one of my vegetarian cook books Vegetarian cooking a commonsense guide by Bay Books. I found a recipe that my boys just love. From one recipe you get about 50 crackers. If you don't like caraway seeds they can be omitted, or substituted for cumin seeds, or sesame seeds.
2 cups all- purpose flour (250 g)
1 tsp baking powder
2 1/4 oz vegetable shortening (60 g)
1 tsp caraway seeds.
1 tsp sea salt plus more to sprinkle ( optional)
1 egg beaten for egg wash
1/2 cup water.
Special tool ravioli cutter ( optional)
Preheat oven to 375˚ F. Lightly grease 2 baking trays.
Sift the flour and baking powder in a large bowl, add the sea salt. Add the shortening and work in with your fingertips until mixture resembles breadcrumbs.
Add the caraway seeds, make a wheel in the center and add the water gradually mixing with a wooden spoon until a rough dough forms.
Turn the dough on a lightly floured surface and knead until the dough is smooth about 5 minutes.
Wrap the dough in plastic foil and refrigerate for 30 minutes. Slightly flatten the dough, and divide in four equal parts.
Roll each part into a 8x12 inch rectangle about 1-2 mm thick. Trim the edges so they are straight. You can use a ravioli cutter or a sharp knife. Cut the rectangle in half lengthwise , then cut across the width into "fingers". Place the crackers onto the prepared baking trays, brush with egg wash and sprinkle with sea salt if you desire.
Bake in the preheated oven for 12 to 15 minutes, or until the crackers are golden.Transfer to a wire rack to cool . Store in a air tight container for up to one week.
Serve with your favorite dip, or as a snack.