| The LDSCN Weekly Recipe Archive Graham Crackers and Wheat Thins |  |
Graham CrackersIn medium size bowl, combine all dry ingredients except cinnamon and sugar. Cut in margarine to the consistency of cornmeal. Stir together the honey and water and mix well into dry ingredients. Divide in half and roll each half out on an ungreased cookie sheet to 1/4" thickness. Cut into desired shapes and prick with a fork Sprinkle with cinnamon and sugar if desired. Bake at 375F for about 10 min.
1 1/2 cups unbleached flour 3/4 cup whole wheat flour 1/2 tsp. salt 1/3 cup brown sugar 1/3 cup butter or margarine 1/3 cup honey 3 tbls water cinnamon/sugar optional
Wheaty Thins
Mix dry ingredients in a large bowl. Combine the remaining ingredients and stir into dry mixture. Place a ball of dough the size of a tennis ball in the middle of a greased cookie sheet and cover with a sheet of wax paper. Roll out thinly, covering the sheet. Peel off the wax paper and cut with a knife or pastry wheel to your desired shapes. Bake 20 min at 350F, taking care they do not get too brown. Salt while hot.
1/2 cup whole wheat flour 1/2 cup unbleached flour 1/2 tsp. salt 1 tbls wheat germ 1/4 cup oil 1/4 cup milk 1 tsp. molasses
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All recipes compiled by Desi Ellis.
Revised: 21 Nov 00