Yield: 40 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Whole wheat flour |
| 1 cup | All-purpose flour |
| ½ cup | Turbinado sugar (regular |
| \N \N | Sugar can be substituted) |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Baking powder |
| ⅛ teaspoon | Cinnamon |
| 8 tablespoons | (1 stick) butter or |
| \N \N | Margarine, softened |
| ¼ cup | Honey |
| ½ cup | Warm water |
"These are slightly sweet crackers with a wonderful wheaty flavor. The crystalline turbinado sugar gives them a unique crunchiness. Perfect in a lunch bag or as an after-school snack, they are best next to a tall glass of cold milk. 375~F. 20 to 25 minutes Preheat the oven to 375~F.
Mix together the flours, sugar, salt, baking powder, and cinnamon in a large bowl or in the food processor. Cut the butter into these dry ingredients until the mixture resembles coarse meal. Dissolve the honey in the warm water. Add this honey-water mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll the dough out to about 3/16 inch thick.
With a sharp knife, cut into 2- by 3-inch rectangles. Prick each one all the way though in 3 or 4 places with the tines of a fork.
Place the crackers on a lightly greased or parchment-lined baking sheet and bake for 10 minutes. Turn and bake an additional 10 to 15 minutes, or until light brown. Cool on a rack. Yield: 35-40.
VARIATIONS: Put thin slices of banana or other fruit on top of some of the rectangles or dough pieces left over from cutting. They may take an extra 4 to 5 minutes to bake. These afterthoughts have a tendency to disappear first.