Graham Crackers
Newsgroup: rec.food.baking/Nancy Van Ess

4 tablespoons butter -- softened
1 egg -- well beaten
6 tablespoons sugar*
4 tablespoons honey*
1/2 teaspoon baking soda
2 teaspoons water
3/4 teaspoon salt
1 1/2 cups graham (whole wheat) flour
3/4 cup flour (all purpose)*

Preheat oven to 350 degrees. Combine butter, egg and sugar in a bowl and beat until smooth and creamy. Stir in honey and blend. Dissolve the baking soda in the water and add to the butter mixture. Add the salt, graham flour and all purpose 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". For convenience handling, cut the dough into 3 or 4 sections that will fit on your cookie sheet. With knife score the dough without cutting through, into 2 1/2" 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 min., then turn over and bake for 6-7 min. Cool on racks.

*NOTES: The person who this recipe is from says she uses 5 Tbsp. sugar (instead of 6) and 5 Tbsp. honey (instead of 4). She also uses 1/2 cup all purpose flour instead of 3/4 cup.

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