Fiddlesticks Julie'S Rye Crispbread Recipe

• 8 ounces rye flour
• 2 ounces margarine or 2 ounces butter
• 1 teaspoon dried herbs
• 1/2 teaspoon salt
• 4 tablespoons milk or 4 tablespoons water

1. Rub the margarine in to the flour and stir in the herbs and salt.
2. Stir in the water and mix to a firm dough.
3. Divide the dough in to two halves.
4. Knead each half lightly on a floured surface.
5. Roll each half out thinly in to about a 9" square.
6. Thinly is the operative word, or they're rather chewy.
7. Cut in to 3" squares and put on to a lightly greased baking sheet.
8. Prick each square well to prevent it from rising and bubbling during baking.
9. Bake at 200u0b0c (Approx 390u0b0F) for 10 to 15 minutes or until the edges just begin to colour, but do not let them brown.
10. Cool slightly on the baking sheet then transfer to wire racks.
11. For Vegan use only a Vegan non dairy margarine and only the water.

flour, margarine, herbs, salt, milk

Taken from www.food.com/recipe/fiddlesticks-julies-rye-crispbread-recipe-113283 (may not work)