Graham Crackers
1 cup white flour
1 1/4 cup whole wheat flour
5 Tablespoon sugar
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Teaspoon baking powder
1/4 Teaspoon ground cinnamon
3 Tablespoon butter or margarine, cold and sliced in small pieces
1/4 cup solid vegetable shortening
2 Tablespoon honey
1 Tablespoon molasses
1/4 cup water
1 Teaspoon vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
In a separate bowl, mix the honey, molasses, water and vanilla.
Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
Form the dough into a ball.
Cover and chill for several hours.
Cut the dough in half and let it sit for 15 minutes at room temperature.
Sprinkle a piece of wax paper with whole wheat flour.
Roll out one of the dough pieces flat to about 7x15 inches.
If the dough cracks or breaks, just pinch the edges back together.
Poke a fork into the dough at 1/2 to 1" intervals.
Then cut into 2 1/2 inch squares.
Use a spatula to move the squares to a large, ungreased baking sheet.
You can place them close together.
Repeat with the other half of the dough.
Bake in the center of the oven for 15 minutes at 350 or until lightly browned on the edges.
Store at room temperature in an airtight container.
Should last up to a month.
For a sweeter treat: Sprinkle a mixture of sugar and cinnamon over the top of the crackers before baking.
1 cup white flour
1 1/4 cup whole wheat flour
5 Tablespoon sugar
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Teaspoon baking powder
1/4 Teaspoon ground cinnamon
3 Tablespoon butter or margarine, cold and sliced in small pieces
1/4 cup solid vegetable shortening
2 Tablespoon honey
1 Tablespoon molasses
1/4 cup water
1 Teaspoon vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
In a separate bowl, mix the honey, molasses, water and vanilla.
Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
Form the dough into a ball.
Cover and chill for several hours.
Cut the dough in half and let it sit for 15 minutes at room temperature.
Sprinkle a piece of wax paper with whole wheat flour.
Roll out one of the dough pieces flat to about 7x15 inches.
If the dough cracks or breaks, just pinch the edges back together.
Poke a fork into the dough at 1/2 to 1" intervals.
Then cut into 2 1/2 inch squares.
Use a spatula to move the squares to a large, ungreased baking sheet.
You can place them close together.
Repeat with the other half of the dough.
Bake in the center of the oven for 15 minutes at 350 or until lightly browned on the edges.
Store at room temperature in an airtight container.
Should last up to a month.
For a sweeter treat: Sprinkle a mixture of sugar and cinnamon over the top of the crackers before baking.
