Thursday, August 2, 2012

Rye Crackers

Nice recipe from Bob's Red Mill:


Directions

Mix together dry ingredients and seeds. Work in margarine until fine. Stir in milk. Form into ball and roll out to 1/8 - 1/16 inch between waxed paper. Cut into desired shapes, prick with fork and transfer to ungreased cookie sheet. Bake at 400°F for 5-6 minutes until lightly browned on edges. Cool on rack. Store in airtight container.


Makes about 24 crackers.

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