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Correo Electrónico
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Ingredientes
- 2 ¼ cups whole wheat flour
- ½ cup rapadura or sucanat (dehydrated cane sugar juice) brown sugar
- 1 t. baking powder
- ½ t. baking soda
- ½ t. salt
- ¼ t. cinnamon
- 4 T. honey
- ¼ c. water
- 1 t. vanilla
- 1 stick butter, melted
Direcciones
- Preheat oven to 350 degrees.
- Melt stick of butter in a pan on the stove. Set aside.
- In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- Add the liquids: honey, water, vanilla and melted butter.
- Stir well until a nice ball of dough is formed.
- Cut two pieces of Parchment paper the size of the cookie sheet.
- Lay one piece of parchment paper on the cookie sheet.
- Place the ball of dough on the parchment paper.
- Lay the other piece of parchment paper on top of the ball of dough. Squish dough down a little with your fist.
- Use the rolling pin to roll the dough between the pieces of parchment paper. Roll until the dough covers the whole cookie sheet. (you know I donât bake when my rolling pin is a wine bottle ;) )
- Remove the top piece of parchment paper. Cut rolled dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little.
- Bake in oven for 18 minutes.
- Turn oven off, but leave crackers in the oven to get crisp.
- Remove from oven after 30 minutes to one hour.
