r i p e

Cumin Sticks (Koulourakia me Kimino)    (printer friendly)
Makes about 2 dozen crackers

Cumin Sticks (Koulourakia me Kimino)2 cups flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 cup grated kefalotiri cheese

2 stick butter, melted
1 egg, white and yolk separated
2 tablespoons ouzo
4 tablespoons water
2 teaspoons cumin seeds
Kosher salt (optional)

1. Preheat oven to 350F.

2. Mix together flour, salt, mustard and cheese. Add the melted butter, egg yolk (reserve white), ouzo and water. Mix to form a soft dough.

3. Roll out dough (on a floured surface) to 1/4 inch thickness and cut into 3x1/2 inch strips. Carefully transfer sticks to a lightly greased baking sheet. Brush with the remaining egg white and sprinkle with the cumin seeds and a SMALL pinch of Kosher salt, if desired.

4. Bake for 15-20 minutes until light brown, remove and cool on racks.

Can be made 1-2 days ahead, store in a tightly sealed container.