Buckwheat Rosemary Crackers
Ingredients
- 3½ ounces buckwheat flour
- 3½ ounces ounces rye flour
- 1 teaspoon (level) baking powder
- 1 teaspoon salt
- 3 tablespoons 1½ teaspoons cold butter (1¾ ounces)
- 3 ounces solid farmer’s cheese (can be subsituted with well-drained Greek yogurt)
- 1 tablespoon (heaping) Greek yogurt
- 3 tablespoons 1 ½ teaspoons 2% milk (1¾ ounces)
- 2 tablespoons finely chopped fresh rosemary
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