Recipe by **Mandy**
A great accompaniment to soup or served on its own spread with cream cheese and smoked deli meats. Shredded Parmesan is also a nice addition to this but it will make the dough a little harder to work with. Found in an old book of mine called "A handful of Herbs"
Top Review by Chocolatl
Mmm. The flavor of these reminds me of a really good cracker. The texture is soooooo tender and moist, with a light crisp crust. Thanks for posting! If you're having trouble with the conversions, this is what I used: 4 cups all-purpose flour 3 1/3 tablespoons butter (3 tablespoons plus 1 teaspoon) 1 1/4 cup buttermilk
- 500 g plain flour
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 45 g butter
- 300 ml buttermilk
- 2 tablespoons chopped dill
Directions See How It's Made
- Preheat oven to 220.C.
- Sift flour with salt & bi-carb soda into a bowl.
- Rub in butter with fingertips until mixture resembles breadcrumbs and then quickly mix in combined buttermilk & sill to form a soft dough.
- Turn onto a floured board, knead lightly, then roll out to about 2cm thickness.
- Stamp out 5cm circles or cut into triangles.
- Bake on a lightly floured baking sheet for 12-15 mins, until well risen & golden brown.