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<span style="font-size:large;"><span style="font-family:Arial;"><b>Graham Cracker Crust</b></span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Obtained from: Lilliegrabill of Coolrunning</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">You’ll feel good about serving these graham crackers. Not only is there no hydrogenated oil, but also they have a high fibre content from the coarse-ground graham flour. These are not as sweet as cookies and much of the sweetness comes from honey.</span></span><br><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1½ cups all-purpose flour</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1¼ cups graham flour</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">½ tsp. salt</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">½ tsp. baking soda</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">¾ cups butter</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">⅓ cups granulated sugar</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">¼ cups brown sugar</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">¼ cups honey</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 tsp. vanilla extract</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 large egg</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">Mix the dry ingredients together in a medium bowl.</span></span><br><span style="font-size:large;"><span style="font-family:Arial;">With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.</span></span><br><br><br><span style="font-size:large;"><span style="font-family:Arial;">Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap the dough in plastic and place it in the refrigerator to chill.</span></span><br><br><br><span style="font-size:large;"><span style="font-family:Arial;">When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to a scant ¼-inch thick. Preheat the oven to 350 degrees.</span></span><br><br><br><span style="font-size:large;"><span style="font-family:Arial;">Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-greased baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers as shown.</span></span><br><br><br><span style="font-size:large;"><span style="font-family:Arial;">Bake the crackers for ten minutes or until the edges just start to brown. Remove them to a wire rack to cool.</span></span><br><span style="font-size:large;"><span style="font-family:Arial;">Baker’s note: Graham flour is a whole-wheat flour with lots of fibre from the wheat hull left in. You can substitute your favourite whole-wheat flour if you prefer. Different wheat flours will lend a little different texture to the crackers.</span></span>
 
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