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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Recipe by Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 cups whole wheat pastry flour or 1 1/2 cups graham flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup unsalted butter, softened (2 sticks) |
1/2 cup brown sugar, packed |
2 tablespoons honey |
Directions:
1. Preheat oven to 350°F.
2. In a medium bowl whisk together the flours, baking soda, cinnamon and salt. Set aside.
3. The butter should be soft but not runny. In a large bowl beat butter until creamy (and even a little “fluffy”). Add sugar and honey and beat well. Pour flour mixture into the large bowl and mix with a rubber spatula until the color is uniform and the dough easily forms into a ball.
4. Divide the dough into 4 equal-sized balls. Put each ball in-between parchment or wax paper and roll it out with a rolling pin until it is 1/8-inch thick. (If the dough is too sticky, your room temperature may be too high. Wrap up the dough and put it in the fridge for 30-60 minutes.) Cut the dough into 1 1/2-inch squares. Transfer the squares onto a parchment lined baking sheet about 1/4-inch or more apart. Pierce each square once with a fork.
5. Bake the crackers for 5-8 minutes, rotating once, or until the edges are golden.
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