Homemade Honey Graham Crackers
makes two dozen 2 1/2-inch cookies
adapted from the cookbook Miette: Recipes from San Fransisco’s Most Charming Pastry Shop
12 tablespoons unsalted butter, softened (6 ounces)
1/2 cup packed light brown sugar (4 ounces)
2 tablespoons honey, agave nectar, corn syrup, or golden syrup (my favorite)
1 1/2 cups all-purpose flour (7 1/2 ounces)
1/3 cup whole wheat flour (1 1/2 ounces)
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon granulated sugar for sprinkling
To make the dough:Sift dry ingredients together; set aside. In the bowl of a stand mixer, beat butter, brown sugar, and honey together for 5 minutes. Add dry ingredients and mix just until combined. Wrap dough in plastic wrap and chill for at least 30 minutes, or up to 2 days.
To cut cookies:Roll dough between layers of wax paper to 1/8-inch thickness. Using a 2 1/2-inch cookie cutter, cut shapes from rolled dough and chill well before transferring cut shapes to a cool cookie sheet.
To bake cookies:Preheat oven to 350F. Place chilled cookie cutouts on a cool cookie sheet and sprinkle with granulated sugar. Bake in the center of a preheated oven for 10-13 minutes. Cool completely. Store in an airtight container for up to 2 weeks.
My Notes – An easy way to get your cookie dough perfectly even is to roll to the dough between 2 1/8-inch dowels. Dowels can be purchased at craft and hardware stores.