Ingredients
| 1-1/2 cup | whole wheat flour | | 1 cup | unbleached all purpose flour | | 1/2 cup | vegetable shortening, at room temperature | | 1/3 cup | well packed light or | | dark brown sugar | | 1/4 cup | honey | | 1/4 cup | vegetable oil | | 3 tbsp. | cold water | | 1 tsp. | baking soda | | 1 tsp. | ground cinnamon | | 1/2 tsp. | salt | | Additional all purpose flour for dusting |
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Instructions
Mix all ingredients except additional flour in large bowl until smooth, using wooden spoon.
Cover with plastic wrap and refrigerate 20 minutes.
Preheat oven to 425 F. Remove half the dough from refrigerator and place on ungreased baking sheet.
Pat into a smooth 4 to 5 inch square. Dust with additional all purpose flour and roll out on baking sheet to 10 x 12 inch rectangle. Cut into 2-inch squares, leaving dough in place on baking sheet. Prick entire surface with a fork.
Bake until golden, 7 to 10 minutes. Repeat with remaining dough. Re-cut while hot if necessary.
Cool on baking sheet. Crackers crisp as they cool. Store crackers in airtight containers. Makes about 5 dozen.
Great Whole Grain Breads Beatrice Ojakangas
Author's Comments
These are crispy and spicy; serve with tea or coffee.
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