Swedish flatbread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | White flour |
| ¾ | cup | Rye flour |
| ¼ | cup | Sugar |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Butter or margarine |
| 1 | cup | Buttermilk |
| 2 | tablespoons | Fennel seed |
Directions
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. Source: Mother's Cookbook