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HONEY GRAHAM CRACKERS




Source of Recipe


Low Fat Top Secret Recipes by Todd Wilber (SUB by Mark)


List of Ingredients




1/3 Cup shortening
¾ Cup plus 1 Tablespoon granulated sugar
3 Tablespoons honey, warmed
1½ teaspoons vanilla
1¾ Cups whole wheat flour
1¼ cups all-purpose flour
1¼ teaspoons salt
1 teaspoon baking powder
½ teaspoon baking soda
½ Cup plus 2 Tablespoons water

Recipe



Preheat oven to 300°.

Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), and vanilla in a large bowl.
Blend with an electric mixer until smooth.

Combine flours, salt, baking powder, and baking soda in another large bowl, and then add the dry mixture to the wet
ingredients and blend well with an electric mixer.

Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.

Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper: This
dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough
so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using.

Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet, and carefully peel
away the wax paper.

Use a knife to score the dough in 5x2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4 inch apart across the
entire surface of the dough.

Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet
around about halfway through the cooking time.

Cool the graham cracker sheets before breaking them apart along the scored lines. Repeat the process with the remaining dough.