INGREDIENTS

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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