These tender, caraway-scented rye crackers were created by our friend and pastry mentor Helena Root. They are especially suited for serving with cheese or Gravlax.

Combine in a food processor:

Pulse several times to combine. Add and pulse until the butter is in tiny pieces:

Add all at once and pulse until a dough forms:

Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes and up to 2 days. Preheat the oven to 400°F. Divide the dough into 4 pieces. Working with one piece at a time (keep the other pieces refrigerated), roll the dough out between two sheets of parchment paper until very thin—just under ⅛ inch thick. Alternatively, use a pasta roller. Cut into 4 × 1 ½-inch strips. Place on a parchment-lined baking sheet, leaving ½ inch between the crackers. Poke each cracker three times with a fork. Bake until browned and crisp, 8 to 10 minutes. Cool the crackers completely on the baking sheets on wire racks. Store in an airtight container for up to 2 weeks.