Get the Recipe: Honey Graham Crackers
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup whole-wheat flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon, unleveled
- 2/3 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar, firmly packed
- 2 tablespoons honey
- granulated sugar, for decorating
Equipment
- a 3 1/4-inch scalloped biscuit cutter
Instructions
- Sift together 1 1/2 cups all-purpose flour, 1/3 cup whole-wheat flour, 1/2 teaspoon salt, and 1/4 unleveled teaspoon cinnamon into a bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine 2/3 cup butter, 1/2 cup brown sugar, and 2 tablespoons honey and beat until fluffy, about 5 minutes.
- Add the dry ingredients (from the first step) to the butter mixture (from the second step) in three additions, beating just until combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days.
- Preheat the oven to 350 degrees (F). Line a large baking sheet with parchment paper.
- Unwrap the dough and place between two sheets of waxed paper. On a clean work surface, roll out to a thickness of about 1/4 inch (or thinner — the thinner your dough, the crunchier your cookie). Using a 3 1/4 inch round cookie cutter with a scalloped edge, cut out the graham crackers. Arrange on the prepared baking sheet, placing the cookies about 1/2 inch apart. Let chill in the freezer for 10 minutes — freezing the dough at this point helps the cookies retain their scalloped shapes in the oven.
- Once the dough has been rechilled in the freezer, sprinkle sugar on top of the cookies before baking. Then place cookies in the oven to bake until golden brown, about 10 to 12 minutes. Transfer to a cooling rack and let cool completely. They should snap crisply when cooled.
- Gather up the dough scraps, reroll, and cut out to make more cookies. Bake as directed and let cool. Store in an airtight container for up to 2 weeks.
Notes
Adapted from Miette
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