Preheat oven to 300°.
In a medium sized bowl combine all ingredients, using your hand works best to blend well.
Lightly flour surface, roll dough to 1/8- ¼” thick rectangle, using a knife cut dough into 1” wide by 3” long strips.
Spray cookie sheet with nonstick cooking spray or line with aluminum foil. Run knife or spatula under dough strips to life from surface, ripple dough so it resembles a ribbon, or a piece of bacon, as you lay it on baking sheet. Bake for 20 minutes, allow to cool.
Store in refrigerator in an airtight container for up to 2 weeks.
