Reviewed: Jan. 11, 2009

Oh my word, this was amazing! It has a strong rye taste (duh, caraway) that blends very well with the cheese and mustard. I will be making this over and over! I think it would be great in biscuit form as well.

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Reviewer:

Lori

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Reviewed: Jan. 5, 2009

that's a good one! ready in a flash, and fragrant with cheese, smells heavenly! I was worried about mustard, but the taste was very subtle, you really couldn't detect it. My kid said "we'll keep this!". Next time I'll try with whole wheat flour.

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Reviewer:

ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: May 30, 2008

I love caraway with rye, so I substituted 1 cup of all purpose flour with rye flour and increased the baking powder to 1 tsp. I also used oil instead of butter or margarine. The baking time should be increased to about 50 minutes. This looks great and smells wonderful. My son who normally doesn't like caraway told me, "We've got to make this again!"

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