Title: Honey Graham Crackers
Categories: Cracker Bread
Yield: 12 Servings
| 2 | c | Unbleached flour |
| 1/3 | c | Whole wheat flour |
| 1/2 | c | Dark brown sugar, packed |
| 3/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | | Stick butter, cut in 4 pcs |
| 1/3 | c | Honey |
| 1 | ts | Vanilla extract |
| 5 | tb | Water |
Use the metal blade of your food processor to combine the flours, brown
sugar, soda, salt and butter, about 10 pulses. Add the remaining
ingredients, pulse 5 times, then process until the mixture forms a mass,
about 20 seconds. Remove the dough, press it into a ball and divide it in
half. Cover one half with plastic wrap. Preheat the oven to 325 degrees.
Roll out the other half on a buttered rimless 14x17 inch baking sheet.
Lightly flour the surface of the dough and roll until it is very thin and
covers the baking sheet. Use the sharp side of a knife to cut the dough
into 3 inch squares, then use the dull side of the knife to divide the
squares in half. Prick evenly with a fork. Bake until evenly browned and
firm to the touch, about 12-15 minutes. Repeat with the remaining dough on
a second baking sheet. Follow the scored lines to cut the crackers apart
while warm; they will crisp as they cool. Gently lift them from the baking
sheet with a spatula. Separate the crackers and store in airtight
containers. Makes about 50 crackers.