Graham Crackers



4 Tbsp (1/4 cup) butter, softened

1 egg, well beaten

6 Tbsp sugar

4 Tbsp honey

1/2 tsp. baking soda

2 tsp. water

3/4 tsp. salt

1 1/2 cups graham flour

3/4 cup flour



(For cinnamon graham crackers substitute sugar for honey and add 1 tsp.

cinnamon) Preheat oven to 350 degrees F.

Combine the butter, egg, and sugar in a bowl and beat until smooth and

creamy. Stir in the honey and blend. Dissolve the baking soda in the water

and add to the butter mixture. Add the salt, graham flour and flour to the

mixture and blend thoroughly. The dough should hold together and be

manageable. If it is too "tacky" add a little more graham flour.

Liberally dust a surface with graham flour and roll the dough to a thickness

of about 1/8 inch. For convenience in handling, cut the dough into 3 or 4

sections that will fit on your cookie sheet. With a knife score the dough

without cutting through, into 2 1/2 inch squares. Prick each square a few

times with the tines of a fork. Using a spatula, place the sections of

scored cracker dough on an ungreased cookie sheet. Bake on the first side

for 8 minutes, then turn over and bake for 6-7 minutes. Cool on racks.





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