Graham Crackers

These are way too easy not to make your own!

¾ cup (1 ½ sticks) unsalted butter, almost room temperature.
1/3 cup packed light brown sugar
3 Tablespoons sugar
1 egg
1 teaspoon pure vanilla extract
2 Tablespoons honey
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon cinnamon (optional)
1 cup whole wheat flour or whole wheat graham flour
1 ¼ cups unbleached all-purpose flour

In a food processer, cream the butter and sugars together for about 30 seconds. Add everything except the flours and pulse until combined. Add the wheat and all purpose flour and pulse until just combined. Turn out onto a clean surface and knead a few times until combined. Wrap in wax paper and put in a container with a lid. Let rest in the fridge for about an hour.

Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Lightly flour a clean cutting surface. Separate dough in half and kneed in your hand a few times. Place on surface and sprinkle with a little flour. Using a rolling pin roll out dough just under ¼ inch thick. Using a pizza cutter, slice off jagged edges, next slice the dough into squares. Place squares on baking sheet and repeat with remaining dough adding the scraps from the first rolling.

Bake for 9 to 11 minutes. Let rest on the baking sheet for a minute, and move to a cooling rack.

Notes: Freezing unbaked cookies on the baking sheets for 15 minutes will help them hold their square shapes better.

Recipe & picture by Laura Flowers.