Graham Crackers

Ingredients:

2 C. Whole Wheat Flour
1 C. unbleached all-purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 C. Butter, softened
1/4 C. Brown Sugar
1/3 C. Honey
1 tsp Vanilla
1/2 C. whole Milk

Instructions:
Preheat the oven to 375F.

Sift, Sift, Sift, Senora! Sift together the whole wheat flour, all-purpose flour, baking powder, and baking soda into a bowl, then set aside.

Cream, cream, cream Senora! Cream together the butter, brown sugar, and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla.

Cover dough with plastic wrap and refrigerate at least one hour.

Divide the chilled dough into fourths because it is WAY easier to work in small batches than in one big one. Believe me. Flour the counter and your rolling pin super good so the dough doesn’t stick.

Cause that’s frustrating.

Roll out into a big rectangle and then cut cracker sizes with a knife or pizza slicer, or if you have the perfectly proportioned cookie cutter, use that.

Place rectangles onto ungreased cookie sheets. There is plenty of butter in the dough to keep them from sticking!

Prick each cracker with a fork to make them look all fancy, like their cousins, the store-bought variety.

Bake for 10 to 15 minutes. Remove from baking sheets to cool on wire racks.