Graham Crackers

4 tablespoons (1/2 stick or 1/4 cup) butter, softened
1 egg, well beaten
6 tablespoons sugr
4 tablespoons honey
1/2 teaspoon baking soda
2 teaspoons water
3/4 teaspoon salt
1 1/2 cups graham flour plus extra for dusting
3/4 cup all-purpose flour

Combine the butter, egg and sugar in a bowl, and beat until smooth and creamy. Stir in the honey and blend. Dissolve the baking soda in the water and add to the butter mixture. Add the salt, graham flour and all-purpose flour to the mixture; blend thoroughly. The dough should hold together and be manageable. If it is too tacky add a ittle more graham flour.

Liberally dust a surface with graham flour and roll the dough to a thickness of about 1/8 inch. For convenience in handling, cut the rolled dough into 3 or 4 sections that will fit on your cookie sheet.

With a knife score the dough, without cutting through, into 2 1/2-inch squares. Prick each square a few times with the tines of a fork. Using a spatula, place the sections of scored cracker dough on an ungreased cookie sheet. Bake onthe first side for 8 minutes at 350 degrees, then turn the crackers over and bake for another 6 to 7 minutes. Remove from the oven and cool on racks.

To make cinnamon graham crackers, substitute 4 tablespoons sugar for the honey, and add 1 teaspoon cinnamon.

Makes 12 1 1/2-inch squares.

[Newspaper clipping. Commentary included with the recipe: These taste like the commerical graham crackers but are so much more flavorful and fresh.]