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Author Notes: A lovely cross between a graham cracker and a butter cookie, these crisps are sure the win over even the pickiest of eaters. Perfect for wholesome snacking and school lunches - or even s'mores or ice cream sandwiches. —Liza's Kitchen NYC
Makes 24 crisps
- 2 cups Whole Wheat Flour
- 1 1/2 cups Graham Flour
- 1 teaspoon Baking Soda
- 1 cup Unsalted Butter
- 2/3 cup Dark Brown Sugar (do not pack)
- 4 tablespoons Honey
- 1/2 teaspoon Sea Salt (or Kosher salt)
- 1 teaspoon Cinnamon
- 3 tablespoons Granulated Sugar
- Whisk together all dry ingredients (except the brown sugar) in a large bowl and set aside.
- In another large bowl, combine the butter, brown sugar, and honey, whipping it until light and fluffy. This can be done in an electric mixer. Make sure to scrape the bowl so that the ingredients are mixed evenly.
- Slowly add the flour mixture into the butter mixture, beating at a low speed until just combined.
- Make the dough into a ball and place in the refrigerator for 30 minutes to an hour. Be aware that if the dough is in the fridge for too long it becomes very hard due to the high butter content.
- Combine the cinnamon and granulated sugar in a small dish and set aside for later.
- After the dough is chilled, preheat the oven to 350 degrees and roll your dough between two sheets of lightly floured plastic wrap to about 1/8 of an inch thick and cut into 3 inch squares or use a round cookie cutter.
- Place the crisps on a baking sheet with parchment paper at least 1.5 inches apart. Lightly sprinkle them with cinnamon sugar set aside earlier. Poking the crisps with a fork to add dimples adds a nice touch.
- Allow the crisps to cool on the tray for 5 minutes, then transfer to racks.
- Crisps can be stored for about a week in air-tight containers.
- This recipe was entered in the contest for Your Best Edible Gift