Graham Crackers
rec.food.baking/Johnson

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 (whole wheat) flour
3/4 cup flour
(For cinnamon graham crackers substitute sugar for honey & 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.