Whole wheat graham crackers

2 cups (8¼ ounces) whole-wheat flour
¼ cup (1¾ ounces) sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
¼ cup (1¾ ounces) vegetable oil
¼ cup (3 ounces) honey
2 to 3 tablespoons (1 to 1½ ounces) milk (approx.)
additional milk for glaze
cinnamon-sugar (optional)

1. In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).

2. Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet. Preheat your oven to 375°F.

3. Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely.



Serving Size: 2 dozen crackers

Number of Servings: 24

Recipe submitted by SparkPeople user NICOLEFISFRESH.