Who knew you could make these at home? They are quite easy and since I haven't seen them anywhere in Costa Rica I was really excited about this recipe. They taste just like graham crackers and they are even more filling than the store bought kind. Topped with peanut butter and a few chocolate chips... mmm, a taste of home.
A couple things before you start:
1. Don't short on the brown sugar. I tried to make them "healthier", just turned out drier.
2. You can substitute a mixture of wheat germ and flour for the whole wheat flour. I used oat flour, because that's what's available, and that worked too.
3. Make sure you roll them thin enough.
4. Topping them with cinnamon and brown sugar before baking is a delicious variation.
5. If you want you can score the cookies with a butter knife and use a fork for the little holes so they look just like the boxed ones.
Ingredients
- 1/2 cup shortening
- 3/4 cup packed brown sugar
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk (You may need more if your dough is a little dry)
Directions
- In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.
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