2 1/2 cups all-purpose flour
1/2 cup butter
1/2 teaspoon salt
4 tablespoons milk
1 cup chopped celery
3 tablespoons lemon juice
2 egg whites
4 teaspoons lemon zest
1 cup all-purpose flour
1/2 teaspoon baking soda
2 teaspoons dried sage
1/8 teaspoon dried marjoram
1/4 teaspoon dried marjoram seeds
1 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
Beat butter and salt in small bowl until smooth. Mix milk, celery, lemon juice, egg whites, lemon zest, flour, baking soda, sage, marjoram and marjoram seeds into butter mixture. Spread mixture on prepared baking sheet.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Remove from oven and sprinkle with parsley mix.