Rieska Recipe
Ingredients
| Rye flour | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Sugar | 2 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Evaporated milk | 1 Cup (16 tbs) | |
| Butter | ||
Directions
Mix flour, 3/4 teaspoon salt, sugar and baking pow- der in bowl; stir in milk and 2 tablespoons melted butter until smooth.
Turn onto buttered cookie sheet; pat out to 14 x 1/2-inch circle.
Prick with fork; sprinkle with salt.
Bake at 450 degrees for 10 minutes or until browned lightly.
Cut into wedges; spread with butter.
Serve immediately.
Turn onto buttered cookie sheet; pat out to 14 x 1/2-inch circle.
Prick with fork; sprinkle with salt.
Bake at 450 degrees for 10 minutes or until browned lightly.
Cut into wedges; spread with butter.
Serve immediately.
Chef
