Honey
Graham Crackers
You’ll
feel good about serving these graham crackers. Not only is there no
hydrogenated oil, but they have a high fiber content from the coarse-ground
graham flour. These are not as sweet as cookies and much of the sweetness
comes from honey. Because crackers are drier than cookies, milk is the
perfect complement.
If you would like
to serve something sweeter, sandwich two of these crackers with frosting.
1 1/2 cups all-purpose
flour
1 1/4 cups graham flour
1/2 teaspoons salt
1/2 teaspoons baking soda
1/2 teaspoons cinnamon
3/4 cups butter
1/3 cups granulated sugar
1/4 cups brown sugar
1/4 cups honey
1 teaspoon vanilla extract
1 large egg
Sugar and butter
for optional topping
Directions
1. Mix the dry ingredients
together in a medium bowl.
2. With the paddle attachment of your electric mixer, beat the cold
butter until it is soft. Add the sugars and continue beating. Then add
the honey, extract and egg and beat until combined.
3. Add the dry ingredients to the mixer bowl and beat until a fairly
firm dough is made. Wrap the dough in plastic and place it in the refrigerator
to chill.
4. When the dough is firm enough to roll, lightly dust a countertop
and a rolling pin and roll the dough to a scant 1/4-inch thick. Preheat
the oven to 350 degrees.
5. Use a ruler to mark 3-inch squares. Cut into squares with a sharp
knife using the ruler as a straightedge. Use a thin metal spatula to
scrape the crackers from the counter. Place them on a well-greased baking
sheet with a margin of space to allow for spreading. Use a fork to pierce
the crackers as shown.
6. Bake the crackers for ten minutes or until the edges just start to
brown. Remove them to a wire rack to cool.
These crackers are
only lightly sweet. For a sweeter version, just before baking the crackers,
brush the tops with melted butter. Sprinkle granulated sugar over the
buttered tops.
Baker’s
note: Graham flour is a whole wheat flour with lots of fiber
from the wheat hull left in. You can substitute your favorite whole
wheat flour if you prefer. Different wheat flours will lend a little
different texture to the crackers.
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