Honey Graham Crackers
Yield
3 dozenPrep
20 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 2 | cups |
graham flour
|
* |
| 1 | teaspoon |
baking powder
|
|
| 2 | tablespoons |
brown sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | cup |
honey
|
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 473 | ml |
graham flour
|
* |
| 5 | ml |
baking powder
|
|
| 3E+1 | ml |
brown sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 59 | ml |
honey
|
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
water
hot |
|
Directions
Preheat oven to 350℉ (180℃).
Using a pastry blender or two knives, cut butter into flour until mixture has the texture of cornmeal.
Stir in baking powder, brown sugar and cinnamon.
Add egg and hot water and mix until well blended.
Knead dough 2 or 3 minutes.
Set half aside.
Roll out into a square about ⅛ inch thick.
Place on ungreased baking sheet.
Score dough into about 2-inch squares, using a sharp knife.
Bake at 350℉ (180℃) F for 10 minutes or until lightly browned.
Roll out and bake remaining half of dough.
Cool baked crackers and gently separate into squares.
