Unbleached white flour, dark rye flour, sea salt, cane juice, whole caraway seeds, butter, milk, baking powder. Mix together the dry ingredients and seeds work in margarine until fine. Stir in milk, form into a ball and roll out to 1/8 -1/16 inch between waxed paper. Cut into desired shapes, pricks with a fork and transfer to ungreased cookie sheet. Bake at 400 degrees for 5 min until lightly browned on edges. Cool on rack. Store in airtight.