Ingredients & Directions
2 c White flour
3/4 c Rye flour
1/4 c Sugar
1/2 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine
1 c Buttermilk
2 tb Fennel seed
In a bowl, blend flour, sugar, salt and soda. Cut in margarine until
mixture resembles fine crumbs. Stir in buttermilk and add fennel seeds,
sing a fork, just until mixture holds together. Shape into small balls and
roll on floured board to make very thin rounds four to five inches in
diameter. Bake on ungreased sheets at 375F five minutes or until light
brown.
Yields
1 Servings
