1 egg white, slightly beaten

In a large bowl or food processor, combine flour, coriander, cumin, caraway, baking powder and salt. Add butter pieces a little bit at a time until incorporated. Add milk and continue mixing until it forms a doughy consistency. If mixture is too dry, add a tablepoon or more of milk.

Transfer dough to a floured surface and flatten slightly with the palm of your hand. Let sit for about 10 minutes to rise then using a floured rolling pin, flatten dough to about 1/8-inch thick.

Use a 2-inch diameter rounded or squared cookie cutter to cut out shapes. Place cut-out crackers onto an ungreased cookie sheet. Using a pastry brush, brush the surface of each cracker with egg white then prick the surface with a fork and bake for 15-20 minutes or until golden brown and crisp.

Use a spatula to remove crackers and cool completely on a rack.

Store crackers in an airtight container.