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Graham Crackers

4 tablespoons butter, softened
1 egg, well beaten
5 to 6 tablespoons sugar
4 to 5 tablespoons honey
1/2 teaspoon baking soda
2 teaspoons water
3/4 teaspoon salt
1 1/2 cups graham (whole wheat) flour
1/2 to 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.

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


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