2 c Rye flour
1/2 ts Salt
1/4 c Butter flavor shortening
4 tb Milk or water
1 ts Dried mixed herbs
Heat oven to 400 F.
Put rye flour into a medium bowl, cut in shortening. Mix in herbs and
salt. Stir in milk mix until ingredients are blended and dough is
firm.
Divide the dough in half. Knead each piece lightly on a floured
surface. Roll each piece of dough out thinly to about 9 inches
square. Cut into 3-inch squares. Put the squares onto lightly greased
baking sheets. Prick each square well with a fork to keep it from
rising and bubbling.
Bake for 10 to 15 minutes, or until the edges just begin to color,
but do not let them get brown. Cool slightly on the baking sheets,
then transfer to wire racks.
Recipe by George Seddon/Jackie Burrow
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)