Yield: 100 Servings
|2 cups||Whole wheat flour|
|1 teaspoon||Dillweed (dried)|
|1 cup||Sourdough starter|
Mix the flour, salt and dill together in large bowl. Cut in the butter with a pastry blender until mixture resembles coarse cornmeal. Stir in sourdough. This dough should be firm enough to hold together. Turn out onto floured surface and roll out to ⅛ inch thickness. Cut into shapes and place on lightly oiled baking sheets. Prick with fork and bake at 375 for 10 to 15 minutes (when light brown in colour.) REC.FOOD.RECIPES ARCHIVES
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