Grahams

It all started at Trader Joes. I have a love hate relationship with that place. I love that there is one close to my house (not as close as Pack and Save, but I avoid that place as much as I can). I love the delicious produce. I love the cheese. I even love the beer selection. But I hate how you can't find the basics sometimes. Since I rarely drive I often am on foot, and I really don't want to have to walk around to multiple stores just to do my grocery shopping for one item I'm making. If I lived somewhere were things were closer it would be different, but life isn't that convienent.
So when I went shopping for supplies for last months Daring Bakers challenge I was annoyed to discover they didn't have any plain graham crackers at Trader Joes, just cinnamon. While I love that spicy little bark, I didn't think the flavor would go will with my citrusy desserts. I looked at some of their other cookies, and I debated checking out another store, and then I realized. It's just a bloody cookie, how hard could it be to make?
I found a lot of different recipes on ye olde interweb, but I finally decided on the Fannie Farmer recipe Steph over at Cupcake Project had posted. I figure they both seem like trustworthy women, and they didn't lead me astray. I rolled my cookies a little too fat, so they were more like graham biscuts. But still they were highly delicious.

Graham Crackers
check out the original recipe here to read fun facts and trivia about grahams

4 T butter, softened
1 egg
6 T sugar
4 T honey(used half honey half molassas)
1/2 t baking soda
2 t water
3/4 t salt
1 1/2 C graham flour (I just used whole wheat)
3/4 C all-purpose flour

Preheat the oven to 350 F. Cream butter and sugar, add egg. Stir in the honey and blend. Dissolve the baking soda in the water and add to the butter mixture. Add the salt, graham flour, and all-purpose flour to the mixture and blend thoroughly. The dough should hold together and be manageable. If it is too "tacky" add a little more graham flour. Liberally dust a surface with graham flour and roll the dough to a thickness of about 1/8 inch. For convenience in handling, cut the rolled dough into three or four sections that will fit on your cookie sheet. (Steph's note:I am not good at rolling things out. It doesn't come up too often since I mostly make cupcakes. To make my life easier, I lined my cookie sheets with parchment paper and rolled the dough directly on the cookie sheets. That way I didn't need to worry about the dough breaking when I lifted it onto a cookie sheet.) I followed her advice and it worked well.
With a knife, score the dough, without cutting through, into 2 1/2 inch squares. Prick each square a few times with the tines of a fork.
Bake approximatly 15 mintues (my fatties took longer). If they aren't crisp when you take them out, don't fret. Thay will harden as they cool.