"graham" crackers

And I do say "graham" because there is actually no graham flour in these.....but did that stop us?? no. I was hoping for a little snack for my kids, and turns out I was the one doing most the snacking. These are so buttery and good (even with 100% whole wheat flour!)--they taste a lot like shortbread....mmm.....

recipe adapted from tracey's recipe

"Graham" Crackers

2 1/2 cups whole what flour (+ a little all purpose flour for rolling)
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
8 ounces (2 sticks) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup honey

In a bowl, whisk together the flour, salt, baking soda, and cinnamon.

combine the butter, dark brown sugar, and honey. Mix on medium speed unil well combined, about 1 minute. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second.

Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days. (The dough can be frozen, well wrapped, for up to 1 month.)

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/8 inch thick. Using a ruler and a pastry cutter or a sharp knife, cut the dough into 3-by-3-inch squares; use a spatula to transfer the rectangles to the prepared baking sheets as you go. Reroll the scraps of dough once, and cut out more cookies. Using a paring kninfe, gently score each square to create a line down the middle, taking care not to cut all the way through the dough. Using a fork, pierce each rectangle with two rows of six to eight marks.

Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, 15 to 20 minutes. Cool on a wire rack.

enjoy.