INGREDIENTS

INSTRUCTIONS

"Perrenial childhood favorites, graham crackers may be made with whole
wheat flour or with the slightly coarser graham flour. Since whole grain
flours are more perishable than refined products, they should be kept in
the refrigerator or freezer."
Preheat oven to 375. In a md bowl, beat butter, sugar, and egg together
until smooth and creamy. In a small bowl, stir together the milk and baking
soda, then add them to the butter mixture. Add the honey and stir to
combine. Add 1 1/2 c whaet flour, the all purpose flour, and the salt, and
stir until the mixture roms a dough,adding up to 1/2 c more wheat flour if
the dough is too sticky. Form the dough into a ball and divide it into 4
portions.
Liberally dust a bakin ghseet with whole wheat flour. Place one portion of
the dough on the baking sheet and roll it out to a rectangle roughly 9X4
1/2 inches, then use a ruler to trim it to the exact measurement. With a
knife, score the dough, without cuttin gall the way through, into eight 2
1/4 inch squares. Prick each square with the tines of a fork, or mark it
(do not cut all the way through) with a small cookie cutter.
Bake the crackers for 10-12 minutes, or until golden. Cool the crackers on
the baking sheet for 2-3 minutes, then carefully transfer them to a rack to
cool completely. Shape and bake the remaining portions of dough.
Makes 32
Posted to Bakery-Shoppe Digest V1 #472 by jrcrjones@juno.com on Dec 27,
1997

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