Graham Cookies
- Low sodium
- Low fat
- Peanut free
- Low calorie
Ingredients
- 1-1/2 cups (375 mL) graham or regular whole wheat flour
- 3/4 cups (175 mL) all-purpose flour
- 1/3 cup (75 mL) packed dark brown sugar
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) each ground cloves, ginger and nutmeg
- 1/3 cup (75 mL) chilled butter, cubed
- 1 egg
- 1/4 cup (60 mL) liquid honey
- 1 tbsp (15 mL) (approx) milk
- 2 tsp (10 mL) granulated sugar
- 1/2 tsp (2 mL) ground cinnamon
Preparation
In food processor, pulse together graham and all-purpose flours, brown sugar, salt, baking soda, cloves, ginger and nutmeg; add butter and pulse until mixture resembles coarse meal.
Whisk together egg, honey and 1 tbsp/15 mL cold water; pour over flour mixture. Pulse until crumbly. Turn out of processor; press and lightly knead into dough. Form into 2 thick discs. Wrap in plastic and refrigerate for 1 hour or up to overnight.
On lightly floured surface, roll out to 1/8-inch/3 mm thickness. Using 3-inch/8 cm round or scallop-edged cookie cutter, cut out shapes, rerolling scraps.
Place on parchment paper-lined baking sheets; brush lightly with milk. With tip of fork, prick holes through each cookie a few times.
Mix together granulated sugar and cinnamon; sprinkle over cookies. Bake in centre of 350°C/180°C oven until just lightly browned, 12 to 14 minutes.
Makes 32 cookies.
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