Melt 2 tablespoons butter in a heatproof pan, fry it dry thyme, caraway and cumin for 2 minutes. Remove from heat, add, stirring, milk and eggs, cool. Mix flour with baking powder and salt, chopped into porridge with sliced ??into pieces of cold butter. Add milk mixture, knead the dough (it is better to do it in the processor). Roll out to a thickness of 7 mm, cut out cookies, place on a baking sheet, sprinkle with coarse sea salt and caraway seeds and bake 10-12 minutes at 240 ° C until golden brown. Serve warm.