| 1 | "these are slightly sweet crackers with a wonderful wheaty flavor. |
| 2 | The crystalline turbinado sugar gives them a unique crunchiness. |
| 3 | Perfect in a lunch bag or as an after-school snack, they are best next to a tall glass of cold milk. |
| 4 | 375°F. |
| 5 | 20 to 25 minutes preheat the oven to 375°F. |
| 6 | Mix together the flours, sugar, salt, baking powder, and cinnamon in a large bowl or in the food processor. |
| 7 | Cut the butter into these dry ingredients until the mixture resembles coarse meal. |
| 8 | Dissolve the honey in the warm water. |
| 9 | Add this honey-water mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. |
| 10 | Divide the dough into 2 equal portions for rolling. |
| 11 | On a floured surface or pastry cloth, roll the dough out to about 3/16 inch thick. |
| 12 | With a sharp knife, cut into 2- by 3-inch rectangles. |
| 13 | Prick each one all the way though in 3 or 4 places with the tines of a fork. |
| 14 | Place the crackers on a lightly greased or parchment-lined baking sheet and bake for 10 minutes. |
| 15 | Turn and bake an additional 10 to 15 minutes, or until light brown. |
| 16 | Cool on a rack. |
| 17 | Yield: 35-40. |
| 18 | Variations: put thin slices of banana or other fruit on top of some of the rectangles or dough pieces left over from cutting. |
| 19 | They may take an extra 4 to 5 minutes to bake. |
| 20 | These afterthoughts have a tendency to disappear first. |
