0.0 – 0 reviews • American
| Level: |
Intermediate |
| Total: |
23 min |
| Prep: |
15 min |
| Cook: |
8 min |
| Yield: |
10 servings |
| Level: |
Intermediate |
| Total: |
23 min |
| Prep: |
15 min |
| Cook: |
8 min |
| Yield: |
10 servings |
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon curry powder
- 1 1/4 teaspoons caraway seeds
- 2 tablespoons margarine
- 1/3 cup buttermilk
- 2 tablespoons honey
Instructions
- In a large bowl, mix flour, baking soda, curry powder, and caraway seeds. Add the margarine and cut it in until the mixture resembles coarse crumbs.
- Add the buttermilk and honey to the flour mixture. Stir to make soft dough. Turn out onto a lightly floured surface, and knead until smooth, 1 to 2 minutes. If dough seems too dry, add a little more buttermilk. If it seems too sticky, add a little more flour.
- Preheat oven to 375 degrees F.
- Roll out the dough on a lightly floured board to a circle that is 1/4-inch thick. Place on a cookie sheet and bake until golden brown and crispy, about 7 to 8 minutes. Cut into wedges.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
85 |
| Total Fat |
3 g |
| Saturated Fat |
1 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
1 g |
| Sugar |
4 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
160 mg |
| Serving Size |
1 of 10 servings |
| Calories |
85 |
| Total Fat |
3 g |
| Saturated Fat |
1 g |
| Carbohydrates |
14 g |
| Dietary Fiber |
1 g |
| Sugar |
4 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
160 mg |