Cinnamon Graham Crackers

From December 7, 2004 (back in the days when I didn’t capitalize anything – ha!): these are unlike any graham cracker you have ever had. they are dense, but they are also crunchy, nutty, slightly sweet, and way more healthful than the kind you buy at the grocery store. they are fun to make and an interesting change from store bought graham crackers. i’m thinking i need to make s’mores with these bad boys.

cinnamon graham crackers

1 1/2 cups graham flour
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup (1/2 stick) butter, at room temperature
1/2 cup sugar
1 large egg
2 tablespoons maple syrup
2 tablespoons cold water (or coffee)

preheat oven to 350 degrees.

in a bowl, whisk together the graham flour, all-purpose flour, baking soda, cinnamon, and salt. set aside

in another bowl, beat the butter and sugar with an electric mixer until light and fluffy. beat in the egg, maple syrup, and water (or coffee). on low speed, beat in the flour mixture.

dust the work surface liberally with graham flour. roll out the dough 1/8 inch thick and divide into four pieces. with a fork, score the dough (without cutting all the way through) into 2 1/2 inch squares. with a spatula, transfer the dough to ungreased baking sheets. prick each cracker several times with a fork. bake for 15 minutes, then transfer to wire racks to cool.

recipe source: mary engelbreit’s cookies cookbook (andrews mcmeel publishing, 1998).

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