Make a double batch of these crackers, which will keep several weeks in an airtight container or in the freezer for up to three months. Serve with high-quality Irish butter.
Recipe by Cooking Light March 2007
Credit: Becky Luigart-Stayner; Styling: Cindy Barr
Recipe Summary test
139 calories; calories from fat 26%; fat 4g; saturated fat 2.3g; mono fat 1g; poly fat 0.3g; protein 3.7g; carbohydrates 22.9g; fiber 2.3g; cholesterol 10mg; iron 1.3mg; sodium 200mg; calcium 26mg.