2 c. white flour
3/4 c. rye flour
1/4 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. buttermilk
2 tbsp. fennel seed

In a bowl, blend flour, sugar, salt and baking soda. Cut in butter until mixture resembles fine crumbs. Stir in buttermilk and add fennel seeds, using a fork, just until mixture holds together. Shape into small balls and roll on floured board to make very thin rounds four to five inches in diameter.

Bake on ungreased sheets at 375°F five minutes or until light brown.