Buttermilk Swedish Flatbread

Directions

In a bowl, blend flour, sugar, salt and soda.

Cut in margarine until mixture resembles fine crumbs.

Stir in buttermilk and add fennel seeds, sing 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℉ (190℃) F 5 minutes or until light brown.