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In a bowl of s stand-up mixer, add flaxseed, ground flax, flour, baking powder, salt and margarine or butter. With the paddle attachment, mix on low speed until the mixture resembles a coarse meal. |
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Stir in milk and mix until mixture forms a soft dough. (You can also mix the dough by hand). |
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Wrap dough in plastic wrap and chill 10 minutes. |
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Divide the dough into quarters. Turn out onto a lightly floured board. Roll out very thin to a rectangle 2mm (1/16 inch) thick. Cut into 6 cm (2 1/2) squares. |
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Transfer to an ungreased baking sheet. |
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Repeat with the remainder of the dough. |
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Preheat oven to 325¼ F. |
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Bake 20 minutes until crisp and golden. |
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Variations |
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Onion: 3/4 oz. Powdered Onion Soup Mix |
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Cheese: 8 oz. Cup Grated Cheddar Cheese. |
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Italian: 3/4 oz. Oregano and 8 oz. Grated Mozzerella Cheese. |
