Monday, 1 February 2016

Salty cracks

Salty cracks

2 c. flour
1 tsp. salt...
2/3 c. milk
2 tbsp. butter
1/2 tsp. baking soda
Rosemary for sprinkle

Combine the dry ingredients, cut in the butter, then stir in the milk.
Round into a ball and knead for few strokes.
Divide dough into several pieces and roll out very thin on a floured board.
Lay sheets on ungreased cookie sheet.
Sprinkle with salt and rosemary. Prick with a fork.
Cut into rounds with cookie cutter.
Bake at 190C for 10 to 12 minutes or until lightly browned.

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