Swedish flatbread

Yield: 1 Servings

Measure 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

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

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