2 c  Whole wheat flour
1 ts Dillweed (dried)
1 c  Sourdough starter
1 ts Salt
1/2 c  Butter

Mix the flour, salt and dill together in large bowl. Cut in the butter
with a pastry blender until mixture resembles coarse cornmeal. Stir in
sourdough. This dough should be firm enough to hold together. Turn out onto
floured surface and roll out to 1/8 inch thickness. Cut into shapes and
place on lightly oiled baking sheets. Prick with fork and bake at 375 for
10 to 15 minutes (when light brown in colour.)