Marion Cunningham's Graham Crackers

Step 1

1 Preheat the oven to 350 degrees

Step 2

2 Have 2 ungreased rimmed baking sheets at hand

Step 3

3 Combine the butter, egg and sugar in the bowl of a stand mixer fitted with the paddle attachment or handheld electric mixer; beat on medium speed until smooth and creamy, 2 to 3 minutes

Step 4

4 Add the honey and beat to incorporate

Step 5

5 In a small bowl or jar, dissolve the baking soda in the water, then add to the butter mixture and beat to combine briefly; then reduce the mixer speed to low, add the salt whole-wheat flour and all-purpose flour and mix to thoroughly combine

Step 6

6 The dough should hold together, be manageable and start to form larger clumps around the paddle

Step 7

7 If it is too tacky, add a little more whole-wheat flour

Step 8

8 Liberally dust a work surface with whole-wheat flour and roll out the dough to a thickness of about 1/8 inch, into a rectangle slightly larger than 10 inches by 16 inches

Step 9

9 Use a knife to trim the edges into straight lines and then cut into 14 rectangles that are 5 inches by 2 1/4 inches

Step 10

10 Use the tines of a fork to score each rectangle into fourths, taking care not to punch all the way through the dough

Step 11

11 Then lightly prick each quarter a few times

Step 12

12 (Alternatively, you may cut, score and prick the dough in any shape or pattern you like

Step 13

13 The bake time should stay about the same

Step 14

14 ) Use a thin spatula to transfer the rectangles to the baking sheets

Step 15

15 Bake for 8 minutes, then turn the crackers over and bake for 8 to 12 minutes, until golden brown and baked through

Step 16

16 More time will yield a darker crispier, cracker

Step 17

17 Transfer the crackers to a wire rack to cool before serving or storing

Step 18

18 VARIATION: To make cinnamon graham crackers, substitute 1/4 cup of sugar for the honey and add 1 teaspoon of ground cinnamon to the dry ingredients before combining