Caraway seeds. Acquired taste. Caraway crisps. Not my best work. I think these biscuits have an identity crisis. They are in the Savoury chapter of High Tea (Viking, 2014) but the recipe included 1/4 c sugar, salt and a sprinkling of salt and caraway. The butter and cream cheese makes a very rich combination. The sweet-savoury taste would not be to everyone's liking, but my husband gobbled quite a few after being wary at first!
120g softened butter
1 c cream cheese
1/4 c cup sugar
1 c self-raising flour
1/4 tsp salt
2 Tbs caraway seeds
1 Tbs sea salt
Cream butter and cream cheese until smooth then add the sugar. Gradually stir in sifted flour and salt. Roll into a log 5cm in diameter, wrap in cling film and chill in fridge for at least 30 mins. My mixture was really sticky and soft, had to chill for a little while before I could cut well. Even then the biscuits lost their circular shape.
Preheat oven to 220C. Lightly grease baking trays. 
Cut log into thin slices, place on baking trays and sprinkle with caraway seeds and sea salt.
Bake for about 6-8 min or until golden and crisp.