- 1/3 cup [80 mL] milk
- 1/4 cup [60 mL] honey
- 1 1/2 cups [375 mL] Graham flour
- 1 cup [140 g] all-purpose flour
- 1/4 cup [60 mL] packed brown sugar
- 1 teaspon [5 mL] baking powder
- 1/2 teaspoon [2.5 mL] baking soda
- 1/4 teaspoon [1 mL] salt
- 1/3 cup [75 g] butter
- 1/4 cup [60 g] shortening
- Flour
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- Preheat oven to 350°F [180°C].
- Into a small bowl, stir together milk and honey; set aside.
- Into a large bowl, stir together Graham flour, all-purpose flour, brown sugar, baking powder, baking soda and salt.
- Using a pastry cutter, cut in butter and shortening until mixture resembles coarse crumbs.
- Make a well in the center of flour mixture.
- Pour in milk mixture, all at once.
- Using a fork, stir until dough can be gathered into a ball.
- Lightly flour a surface with Graham flour.
- Turn-out dough onto a lightly floured surface.
- Gently knead dough for approximately 12 to 15 strokes, until nearly smooth.
- Divide dough in half.
- Sprinkle surface with more Graham flour.
- Roll each half of dough until 1/8-inch [3-mm] thick.
- Using a pastry wheel or a sharp knife, cut dough into 2-inch [5-cm] squares.
- Arrange apart unto an ungreased baking sheet.
- Well prick crackers using the tines of a fork.
- Bake into preheated oven until done, for approximately 12 to 15 minutes.
- Using a spatula, transfer crackers onto a wire rack to cool completely.
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