Honey graham crackers are a type of cracker made with honey and graham flour. They are often eaten as a snack or used as a dessert ingredient.
Use the metal blade of your food processor to combine theflours, brown sugar, soda, salt and butter, about 10 pulses.
Add theremaining ingredients, pulse 5 times, then process until the mixtureforms a mass, about 20 seconds.
Remove the dough, press it into a balland divide it in half.
Cover one half with plastic wrap.
Preheat theoven to 325 degrees.
Roll out the other half on a buttered rimless14x17 inch baking sheet.
Lightly flour the surface of the dough androll until it is very thin and covers the baking sheet.
Use the sharpside of a knife to cut the dough into 3 inch squares, then use thedull side of the knife to divide the squares in half.
Prick evenlywith a fork.
Bake until evenly browned and firm to the touch, about12-15 minutes.
Repeat with the remaining dough on a second bakingsheet.
Follow the scored lines to cut the crackers apart while warm;they will crisp as they cool.
Gently lift them from the baking sheetwith a spatula.
Separate the crackers and store in airtightcontainers.
Makes about 50 crackers.
Ingredients
Directions
Use the metal blade of your food processor to combine theflours, brown sugar, soda, salt and butter, about 10 pulses.
Add theremaining ingredients, pulse 5 times, then process until the mixtureforms a mass, about 20 seconds.
Remove the dough, press it into a balland divide it in half.
Cover one half with plastic wrap.
Preheat theoven to 325 degrees.
Roll out the other half on a buttered rimless14x17 inch baking sheet.
Lightly flour the surface of the dough androll until it is very thin and covers the baking sheet.
Use the sharpside of a knife to cut the dough into 3 inch squares, then use thedull side of the knife to divide the squares in half.
Prick evenlywith a fork.
Bake until evenly browned and firm to the touch, about12-15 minutes.
Repeat with the remaining dough on a second bakingsheet.
Follow the scored lines to cut the crackers apart while warm;they will crisp as they cool.
Gently lift them from the baking sheetwith a spatula.
Separate the crackers and store in airtightcontainers.
Makes about 50 crackers.
