In a food processor bowl combine all-purpose flour, rye flour, caraway seed, baking powder, salt, cumin, and coriander. Add butter; cover and process until blended. Add milk and process just until mixture forms a dough (if necessary, add an additional 1 tablespoon milk).

Transfer dough to a floured surface and let stand 5 minutes. Roll to 1/8-inch thickness and cut with a 2-inch cutter or use a knife to cut into desired shapes. Transfer cutouts to an ungreased baking sheet. Brush lightly with egg white. Using a fork, prick crackers all over.

Bake in a 350 degree F oven for 15 to 17 minutes or until crisp. Cool completely on wire racks. Store in a tightly covered container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Makes 40 crackers.

Place the crackers in the baskets, making sure a couple stack above top of each basket. Tie twine or ribbon around each basket and stacked crackers. Tie a bow at the top. Trim the twine or ribbon ends, if needed.

If using woven baskets such as those shown, paint every other square to enhance the checkerboard design. Line baskets with parchment paper or waxed paper.

Small baskets, twine or ribbon, and scissors.