2 c. whole wheat flour
1/2 c. cornmeal
1/3 c. chopped fresh mint or 1 tbsp. dried
1/2 c. chopped parsley
6 tbsp. safflower oil
3/4 c. water

Combine flour, cornmeal, mint and parsley in large bowl. Add oil and water; mix thoroughly. Roll out to 1/4-inch thickness of floured surface and cut into desired shapes with cookie cutters.

Bake at 350°F for 40 minutes or until lightly browned. Let biscuits dry in oven several hours. Store in airtight container in refrigerator.