This recipe is great for beginners because you can't really "overhandle" the dough, like some cracker recipes. For holiday gifts, consider dipping the corners in chocolate and dusting with broken candy cane pieces.
1/3 c Milk
1/4 c Honey
1 1/2 c Graham flour
1 c All-purpose flour
1/4 c Brown sugar; packed
1 ts Baking powder
1/2 ts Baking soda
1/3 c Butter
1/4 c Shortening
In a small bowl stir together the milk and honey and Set aside. In a large bowl stir all the dry ingredients, then using a pastry blender, cut in butter and shortening till mixture resembles coarse crumbs.
Slowly Add milk mixture all at once in the center of the flour mix..
Roll out dough very thinly & slice into 2 inch squares, Prick with fork. If you prefer cinnamon grahams, lightly sprinkle with cinnamon/sugar just prior to baking.
Bake on ungreased sheets for 12-15 minutes in a 350 oven. Alternatively you can bake these on parchment paper or on a silpat.
*Note* Graham flour is similar to Whole Wheat Flour and can be found next to All Purpose flour in the baking aisle. Graham flour is processed a little differently, rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm)- the graham flour components are ground separately. First, the endosperm is finely ground finely, which creates a white flour. Then, both the bran and germ are coarsely ground. The two parts are then mixed back together, creating a coarse-textured flour that bakes and keeps well. A complete substitute for it would be a mix of white flour, wheat bran, and wheat germ in the ratio found in whole wheat. Wheat comprises approximately 83% endosperm (white flour), 14.5% wheat bran, and 2.5% wheat germ by mass
These crackers store well for up to 10 days, let them cool completely then place in a zip-close bag or other sealed container.
© Can Stock Photo Inc. / Fotosmurf