| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 18 | Graham cra | ||
INGREDIENTS
| 3/4 | c | Graham flour |
| 1 1/4 | c | Whole wheat pastry flour |
| 1 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1/2 | c | (1 stick) unsalted butter; at room temperature |
| 1/2 | c | Firmly packed light brown sugar |
| 1/4 | c | Honey |
| 1 | ts | Vanilla extract |
| 1/2 | c | Skim milk |
| 3 | tb | Granulated sugar |
| 3/4 | ts | Ground cinnamon |
INSTRUCTIONS
TOPPING Combine the graham flour and whole wheat pastry flour in a bowl. On top, sift together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk and set aside. Combine the butter and brown sugar in the bowl of a stationary electric mixer fitted with the paddle attachment. Cream at low speed for 1 minute. Mix in the honey and vanilla. With the machine running at low speed, add half of the flour mixture (about 1 1/2 cups), and then the milk, mixing until combined after each addition. Turn the mixer off and scrape down the sides of the bowl. Add the remaining flour and mix just to incorporate. Turn a third of the dough out onto 1 side of a 16-inch-long sheet of wax paper. Fold the wax paper crosswise over the dough and press it down to a thickness of about 3/4 inch. Repeat the process for another third of the dough and then for the remaining third. Stack the wrapped sheets of dough on a baking or cookie sheet and freeze for 1 hour. Roll each piece of dough out to about 9 by 12 inches and trim with a sharp knife to a neat 8-by-9-inch rectangle. Cut evenly into six 4-by-3-inch crackers and place on ungreased cookie sheets. Score the top of each cracker in half lengthwise, using the back of the knife. With the tines of a fork, prick 3 diagonal lines about 1/2 inch apart into the top of each cracker. Sprinkle with the sugar and cinnamon topping. Bake for about 13 minutes, until lightly colored. Remove the crackers to wire racks to cool. Recipe is from _The Complete Cookie_ by Barry Bluestein and Kevin Morrissey. Posted to EAT-L Digest by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Feb 22, 1998
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