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Graham Crackers

4 Tbls (1/4 c.) butter, softened
1 egg, well beaten
6 Tbls. sugar
4 Tbls. honey
1/2 tsp. baking soda
2 tsp. water
3/4 tsp. salt
1 1/2 c. graham flour
3/4 c. flour

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 & 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 sticky, 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
& bake for 6-7 minutes. Cool on racks.

Variation: For cinnamon graham crackers substitute sugar for honey
and add 1 teaspoon cinnamon.


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