Recipe - Honey Grahams

2 cup Whole wheat flour
1 cup Allpurpose flour
One half cup Turbinado sugar (regular
Sugar can be substituted)
One fourth teaspoon Salt
One fourth teaspoon Baking powder
1/8 teaspoon Cinnamon
8 tablespoon (1 stick) butter or
Margarine, softened
One fourth cup Honey
One half 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 afterschool 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 honeywater 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 3inch 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 parchmentlined 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: 3540.

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini