Name: Homemade Honey Graham Crackers
Prep time: 30 min
Total time: 2 h 30 min
Yield: 36
Ingredients: 1 1/2 c. all-purpose flour; 1 c. whole wheat flour; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/4 tsp. ground cinnamon; 1/4 c. whole milk; 2 tsp. vanilla extract; 1/2 c. butter; 3/4 c. packed light brown sugar; 3 tbsp. honey

Step 1In large bowl, whisk flours, baking soda, salt, and cinnamon. In cup, combine milk and vanilla.

Step 2In another large bowl, with mixer on medium-high speed, beat butter, brown sugar, and honey 3 minutes or until light and fluffy. Reduce speed to medium-low. Add flour mixture alternately with milk mixture, beginning and ending with flour, occasionally scraping bowl with spatula. Increase speed to medium; beat 1 minute or until mixture forms smooth, shiny dough.

Step 3Transfer half dough to large piece flour-dusted parchment; pat and shape into flat disk. Lightly dust disk with flour and cover with another large piece parchment; with rolling pin, roll out between parchment to 1/8 inch thick. Transfer dough between parchment to large cookie sheet. Repeat with remaining dough. Refrigerate 1 hour or until firm.

Step 4With 2 1/2 inch fluted square cookie cutter, cut dough into squares (or use fluted pastry wheel). Transfer to 2 large parchment-lined cookie sheets. With fork, prick each cracker. Refrigerate 30 minutes or until firm.

Step 5Preheat oven to 350 degrees F. Bake crackers 15 to 20 minutes, rotating sheets halfway through. Let cool on sheets 3 minutes, then transfer to wire racks to cool completely. Store in an airtight container up to 5 days or freeze up to 1 month.

Homemade Honey Graham Crackers

Ingredients

Directions

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