Ingrients & 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.

1 Servings