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- 1 cup (98 g) whole wheat pastry flour
- 1 cup (120g) all-purpose flour
- 1/4 cup (50g) sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 large egg
- 1/4 cup (50g) vegetable oil
- 1/4 cup (85g) honey
- 2 to 3 tablespoons (28g to 43g) milk
- additional milk, for glaze
- cinnamon-sugar, optional; for topping
- Combine the whole wheat flour, all-purpose flour, sugar, salt, cinnamon, and baking powder in a medium-sized bowl.
- In a separate bowl, whisk the egg with the oil, honey, and 2 tablespoons milk. Stir this egg mixture into the dry ingredients until you have a fairly stiff dough, adding more milk if necessary.
- Wrap the dough and chill it until firm, about 1 hour (or longer, if it's more convenient).
- Preheat the oven to 300°F.
- Divide the dough in half, and working with one piece at a time, knead the dough gently until it holds together. Roll the dough out about 1/16" thick onto a piece of parchment paper.
- Transfer the rolled-out dough on the parchment paper to a baking sheet. Repeat with the second piece of dough.
- Brush both pieces of dough with milk then sprinkle with the cinnamon-sugar, if desired.
- Bake the sheets of dough for 10 minutes, rotating the pans after 5 minutes.
- Remove pans from the oven, and use a rolling pizza wheel or sharp knife to cut the sheets of dough into 3" x 2" rectangles; don't separate them, just cut them.
- Return the cut crackers to the oven, and continue to bake for 18 to 20 minutes.
- Turn off the oven, and open the oven door wide for 5 minutes. After the majority of the oven's heat has dissipated, shut the oven door, and let it cool down for 20 minutes with the crackers inside; this will help them become as crisp as possible.
- Remove the crackers from the oven, transfer them to a cooling rack, and cool completely.
- Store the crackers, well-wrapped, at room temperature for up to a week; freeze for longer storage.
- Tips: In testing and re-testing these crackers, we found that the thin, 1/16" roll-out was essential to getting them perfectly crisp. Rolling the dough out on parchment paper is especially helpful for this reason.
- Recipe courtesy of: King Arthur Flour
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