Marion Cunningham’s Graham Crackers

Time: 1 hour 10 minutes

Make ahead: The crackers can be stored in an airtight container for up to a week. 4 tablespoons (½ stick/57 grams) unsalted butter,

softened

1 large egg, well beaten 6 tablespoons (81 grams)

granulated sugar

¼ cup (77 grams) honey ½ teaspoon baking soda 2 teaspoons water ¾ teaspoon salt

1½ cups (210 grams) whole-wheat flour, plus extra for dusting

¾ cup (107 grams)

all-purpose flour

Instructions: Preheat the oven to 350 degrees. Have 2 ungreased rimmed baking sheets at hand.

Combine the butter, egg and sugar in the bowl of a stand mixer fitted with the paddle attachment or handheld electric mixer; beat on medium speed until smooth and creamy, 2 to 3 minutes. Add the honey and beat to incorporate.

In a small bowl or jar, dissolve the baking soda in the water, then add to the butter mixture and beat to combine briefly; then reduce the mixer speed to low, add the salt, whole-wheat flour and allpurpose flour and mix to thoroughly combine. The dough should hold together, be manageable and start to form larger clumps around the paddle. If it is too tacky, add a little more whole-wheat flour.

Liberally dust a work surface with whole-wheat flour and roll out the dough to a thickness of about 1⁄8 inch, into a rectangle slightly larger than 10 inches by 16 inches. Use a knife to trim the edges into straight lines and then cut into 14 rectangles that are 5 inches by 2¼ inches. Use the tines of a fork to score each rectangle into fourths, taking care not to punch all the way through the dough. Then lightly prick each quarter a few times. (Alternatively, you may cut, score and prick the dough in any shape or pattern you like. The bake time should stay about the same.) Use a thin spatula to transfer the rectangles to the baking sheets.

Bake for 8 minutes, then turn the crackers over and bake for 8 to 12 minutes, until golden brown and baked through. More time will yield a darker crispier, cracker. Transfer the crackers to a wire rack to cool before serving or storing. Variation: To make cinnamon graham crackers, substitute ¼ cup of sugar for the honey and add 1 teaspoon of ground cinnamon to the dry ingredients before combining. Makes 14 5-by-2½-inch rectangles Nutrition: calories: 156; total fat: 4 g; saturated fat: 2 g; cholesterol: 22 mg; sodium: 134 mg; carbohydrates: 27 g; sugars: 10 g; protein: 3 g Adapted from “The Fannie Farmer Baking Book,” by Marion Cunningham (Knopf, 1984)