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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