Ingredients:
1/3 Cup Of Raw Liquid Honey
2 Cups Of King Arthur Whole Wheat Flour
1 Cup Of Organic Naturally White Unbleached Flour
1/2 Teaspoon Of Arm And Hammer Baking Soda
1 Teaspoon Of Royal Baking Powder
1/2 Cup Of Softened Real Butter
1/2 Cup Of C&H Dark Brown Sugar
1 Teaspoon Of Pure Mexican Vanilla Extract
1/2 Cup Of Cold 2% Milk
Information:
Serving Size 24
125 Calories Per Serving
5 Grams Of Fat
Preparation Instructions:
To begin this recipe, you will first need to take out a large mixing bowl, and sift together the whole wheat flour, white unbleached flour, baking soda, and baking powder. Once you are done with that step, set the bowl aside. Moving along, next take out a second mixing bowl, and add in the softened real butter, dark brown sugar, and raw liquid honey. Vigorously stir these ingredients together until a light and fluffy cream forms. Next add the sifted flour ingredients from the first mixing bowl into the second mixing bowl with the butter. Stir these ingredients together until a graham cracker dough begins to form. Next add in the milk and vanilla extract, stir these ingredients until they disappear completely into the dough. You will now want to cover this second mixing bowl, and then place it into the refrigerator to chill overnight. The next day, preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Take out your graham cracker dough and separate it into four even lumps. On a clean and floured surface, roll all four clumps of dough one at a time into a five by fifteen inch rectangle. Divide each graham cracker dough sheet into small rectangles. Place the cut dough rectangles on to an ungreased cookie sheet, and then perforate each cracker with a fork. Bake the graham crackers for about fifteen minutes, or until they are nice and golden. Do keep a close eye on them so that you do not burn them. Let the fresh made honey graham crackers cool for approximately five to fifteen minutes before serving them.
