The proper texture for this bread lies between a traditional biscuit and a cracker, which a food processor helps to achieve.
Recipe by Cooking Light May 2007
Credit: Becky Luigart-Stayner; Styling: Cindy Barr
Recipe Summary test
69 calories; calories from fat 29%; fat 2.2g; saturated fat 0.6g; mono fat 0.7g; poly fat 0.6g; protein 1.5g; carbohydrates 10.4g; fiber 0.4g; iron 0.6mg; sodium 62mg; calcium 14mg.