INGREDIENTS
- 1.5 C AP flour
- 1 C whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder (aluminum free)
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 C whole milk
- 2 tsp vanilla extract
- 1/2 C butter (softened)
- 3/4 C packed dark brown sugar
- 1/4 C honey
STEP BY STEP
- Whisk together first five dry ingredients
- Combine milk, vanilla and honey in a measuring cup
- In a mixing bowl, mix together brown sugar, butter and honey until it turns light and fluffy – 3-4 minutes
- Add liquid ingredients to bowl and mix on low
- Add dry ingredients 1/4 C at a time, whisking between measures to incorporate.
- Beat until dough is smooth and shiny 1-3 minutes on medium
- Dust a large parchment paper with flour, and flatten half the dough on it
- Dust the top and add another large parchment.
- With a rolling pin, flatten to about 1/8 inch thick
- Transfer dough and parchment to a large baking sheet
- Repeat with the remaining dough
- Refrigerate both for a full hour
- Cut dough into squares
- With fork or other “pokey” device, poke holes
- Refrigerate another 30 minutes
- Bake at 350º 20-25 minutes, rotating sheet after first 10 minutes.
- Let cool 5 minutes, then transfer to rack to cool completely.
- Store for a week, or freeze for a month.
