Place curry powder in dry pan, stir over
low heat until fragrant. Allow to cool. Sift flours and curry powder
into a bowl and rub in margarine. Stir in egg and enough water to mix
to a firm dough. Knead on floured surface until smooth. Cover and
refrigerate for 30 minutes.
Roll dough between sheets of greaseproof
paper until 2 mm thick. Cut into 5 cm rounds and place onto greased
oven trays about 3 cm apart. Brush lightly little egg white. Sprinkle
lightly with salt and caraway seeds. Bake in moderate oven for about
12 minutes or until lightly browned. Cool on wire rack.