Ingredients
1 cup white flour
3/4 cup wheat flour
1/2 cup wheat germ (not toasted)
1/3 cup dark brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks unsalted butter, cold
2 tablespoons honey
1 tablespoon ice water
Preparation
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Preheat oven to 350 degrees. Adjust your oven racks to the upper and lower positions.
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Line two baking sheets with parchment paper or a nonstick liner, and set aside.
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In the bowl of a food processor, combine flours, wheat germ, sugar, cinnamon, baking powder, baking soda and salt. Pulse the mixture until all ingredients are combined.
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Add in the butter and honey while continuing to pulse until mixture resembles a coarse meal. Continue to pulse while pouring the ice water through the feed tube at the top of the processor until the dough barely comes together. Do not over-process.
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Shape dough into a flat disk, wrap in plastic wrap and refrigerate for 10 minutes.
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Place the dough onto a lightly floured surface. Roll out the dough into a rectangle, about 1/8-inch thick using a floured rolling pin.
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Using any type of cookie cutter you like, cut out shapes.
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Place crackers onto prepared baking sheets and bake for 15 minutes or until lightly golden around the edges but not dark brown, rotating the baking sheets halfway through cooking to ensure even browning.
From Take Back Your Table
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