Graham Crackers
In the bowl of a stand mixer fitted with the paddle attachment cream together butter, sugar, honey & vanilla until fluffy. Add the flour, cinnamon, Fleischmann’s Baking Soda & salt. Beat until dough comes together. If necessary, add a splash of water. Shape into a disc, cover in plastic wrap & refrigerate for 30 minutes.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar, lightly packed
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 3/4 cups whole-wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon Fleischmann’s Baking Soda
- 1/2 teaspoon salt
Method
In the bowl of a stand mixer fitted with the paddle attachment cream together butter, sugar, honey & vanilla until fluffy.
Add the flour, cinnamon, Fleischmann’s Baking Soda & salt. Beat until dough comes together. If necessary, add a splash of water. Shape into a disc, cover in plastic wrap & refrigerate for 30 minutes.
On a parchment lined surface, roll out dough to ⅛ inch thick. Slice into 24 evenly sized squares, roughly 2.5 by 2.5 inches.
Transfer to two lined baking sheets & poke with a fork to create the holes. Refrigerate as the oven preheats to 350(f) degrees.
Bake for 10 to 12 minutes, until golden at the edges & cooked throughout. Let cool to room temperature.
