Herb Dough 
(for Tartlets and Cracker)

  
   
5 1/2 oz. All-Purpose Flour, sifted 
3/4 oz. Butter 
1/2 tsp Salt
1  tsp. Sugar
1 Tbl Parsley, chopped 
2 tsp. Dill, chopped
4 1/2 oz. Buttermilk, chilled 
1  tsp. Poppy Seed 
     
Method
In a bowl, blend the flour, sugar and salt. Cut the butter into the combined dry ingredients until it is of a mealy texture. Add the herbs and the buttermilk until the texture is a fairly stiff dough. Add extra flour, a little at a time, if necessary. Working with one fourth of the dough at a time, roll the section out. to 1/8th inch thickness. Line 3" tartlet shells and tuiles. Par bake tartlet shells at 375 degrees until golden brown. For tuiles, use template. Bake tuiles on baguette bread trays until golden brown.




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