Crispy graham-y treats

I have always loved graham crackers. I grew up in a house where there was no junk food, but graham crackers were allowed because they were good for you, my grandfather said.
A bit of whole wheat flour, cinnamon and a touch of honey are about the only things about this that are really healthy, but I took those sweet snackies any chance I got. These were my junk food.
I am trying to make as much of my own food as I can these days. I want to know what's going into my body and we hope to live on a boat one day and travel around the world so you have to be pretty self sufficient to do that.
I looked through several old cookbooks and on line for some graham cracker recipes and they seemed a little harder than they needed to be, so I played around and combined some of the recipes and came up with my own.
Steve said he thought they "tasted healthy" (I think he tasted the whole wheat flour), but everyone else who tried these crackers said they tasted like crispy snickerdoodles.
Perfect!

Homemade Graham Crackers
1 1/2 cups of flour
1/3 cup of whole wheat flour
1/2 teaspoon of coarse salt
1/2 teaspoon of cinnamon
10 tablespoons of unsalted softened butter
1/2 cup of brown sugar, firmly packed
3 tablespoons of honey
  • Sift together the flours, the salt, and the cinnamon into a bowl. Set aside.
  •  In another bowl, mix the butter, brown sugar, and honey and beat for about 5 minutes (until it's all fluffy).
  • Add the dry ingredients to the butter mixture about a third at a time. Combine it until it's just mixed each time.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling.
  • Preheat the oven to 350º and line a large baking sheet with parchment paper.
  • Put the dough between two sheets of waxed paper and roll it out to about 1/4 inch thick. Use a cookie cutter to cut out the graham crackers (I used a pretty flower cutter, but use whatever shape you want).
  • Put the cookies about 1/2 inch apart on a greased baking sheet, poke them with a fork several times each and bake until they are golden brown - about 10 to 12 minutes. Cool them on a wire rack until they are crispy.

Vegetarian

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