A word of caution: make sure that your butter is very, very cold; if it’s too slick you’ll risk slicing your fingers when cutting it into small chunks. Expect to get a little messy, as the dough gets crumbly.
The grahams pair well with ice cream, marshmallow fluff, hot cocoa, cold milk, pumpkin butter, marscarpone cheese, or apple butter.
1 ¼ C Whole Wheat Flour
1 ½ tsp Ground Cinnamon
½ tsp Baking Soda
½ tsp Salt
2 T Ice Cold Butter, cut into small pieces
2 Egg Whites, divided
6 T Dark Brown Sugar
2 T Honey
1 T Vanilla Extract
3 T Raw or Turbinado Sugar
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
- In a large bowl, whisk together flour, cinnamon, baking soda and salt.
- Add butter and work into flour with your fingertips until completely incorporated into mixture—it should resemble a fine meal with no visible chunks of butter.
- In a small bowl, whisk together 1 egg white, brown sugar, honey and vanilla. The mixture will resemble syrup. Add to flour mixture and stir with a flexible rubber spatula until sticky dough forms.
- On a very well floured surface, roll out 1/3 of the dough into a thin sheet. Continually flour rolling pin and surface to prevent sticking. Cut into rectangles. Using a spatula, gently transfer the cut dough to one of the prepared baking sheets, about 1 inch apart.
- Repeat with remaining dough. The dough might be very crumbly at this point; place any scraps into the bowl and knead back into the larger ball of dough.
- Brush with remaining egg whites and sprinkle with raw sugar.
- Bake until golden brown and fragrant, about 12 to 14 minutes.
- Let cool on the cookie sheet and transfer to a plate or resealable container. Enjoy!