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Title: Graham Crackers
Categories: Cookie
Yield: 36 Servings
| 1/4 | c | Butter, softened |
| 1 | Egg, well beaten | |
| 6 | tb | Sugar |
| 4 | tb | Honey |
| 1/2 | ts | Baking soda |
| 2 | ts | Water |
| 3/4 | ts | Salt |
| 1 1/2 | c | Graham flour |
| 3/4 | c | All purpose flour |
Preheat the oven to 350 degrees F. Combine the butter, egg, and sugar in a bowl, and beat until smooth and creamy. Stir in the honey and blend. Dissolve the baking soda in the water and add to the butter mixture. Add the salt, graham flour, and all-purpose flour to the mixture, and blend thoroughly. The dough should hold together and be manageable. If it is too "tacky," add a little more graham flour.
Liberally dust a surface with graham flour and roll the dough to a thickness of about 1/8 inch. For convenience in handling, cut the rolled dough into three or four sections that will fit on your cookie sheet. With a knife score the dough without cutting through, into 2 1/2-inch squares. Prick each square a few times with the tines of a fork. Using a spatula, place the sections of scored cracker dough on an ungreased cookie sheet. Bake on the first side for 8 minutes, then turn the crackers over and bake for another 6 to 7 minutes. Remove from the oven and cool on racks.
Cinnamon Graham Crackers: Substitute 4 tablespoons sugar for the honey, and add 1 teaspoon cinnamon. >From the Fannie Farmer Baking Book
From: Judy Houser Date: 02-27-96
From: Dale Shipp Date: 06-02-98 (20:48) The Once And Future Legend (1) Cooking
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