| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Breads |
2 |
Dozen |
INGREDIENTS
| 4 |
tb |
Butter; softened |
| 1/3 |
c |
Sugar |
| 3 |
tb |
Honey |
| 1 |
tb |
Light Molasses |
| 1 |
|
Egg |
| 1 1/2 |
c |
Graham Flour |
| 3/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking Soda |
INSTRUCTIONS
Adjust rack to lower third of oven, preheat to 350°F. Lightly grease a
baking sheet or line it with parchment paper. Cream butter with sugar until
creamy. Add molasses and honey, then beat in the egg until well blended.
Stir in the flours, salt and baking soda until thoroughly combined. Dust a
work surface generously with graham flour. Roll half the dough into a
rectangle 1/8" thick.
Using a ruler and a knife, cut the dough into 3" squares. Lift the squares
onto the baking sheet. Prick each square with the tines of a fork to form a
line down the center. Roll out, cut and prick remaining dough. Bake
crackers 8 minutes, then carefully turn over and bake and additional 5-6
minutes. Cool on a wire rack. Store in airtight tins.
Per Cracker: Calories: 80, Protein: 2 g, Carbohydrate: 14 g, Fat: 2 g,
Saturated Fat: 1 g, Cholesterol: 14 mg, Sodium: 81 mg, Fiber: 1 g.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller <jweller@ssimicro.com>
on Dec 14, 1997
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