6 1/2 cups rye flour
1 1/2 cups water
1 tablespoon garlic
4 tablespoons parsley
2 cups no/low salt beef broth
Mix all ingredients together in large bowl (make sure to skim all fat and oils from beef broth before adding to mixture). You can add flour or water as needed, until a firm but sticky dough is formed. Knead dough on a rye-floured surface until smooth.
Roll out to 1/4 inch thickness and cut into desired shapes. Bake at 350 degrees F for 25 minutes or until edges are browned. Let cool overnight for extra crunchy cookies!
submitted to Budget101.com by Shelley G. of Austin, TX