6 Muffins
Ingredients:
- 1 C all purpose flour (King Arthur)
- 1 1/4 C King Arthur white whole wheat flour
- 5 T sugar
- 1/2 t salt
- 1/2 t baking soda
- 1 t baking powder
- 1/4 t cinnamon
- 3 T unsalted chilled butter cut into small pieces
- 1/4 C Manila Coco Virgin Coconut Oil
- 2 T (42 g) honey
- 1 T (21 g) molasses
- 1/4 C cold water
- 1 t vanilla extract
Instructions:
Blend together all dry ingredients in a bowl. With a pastry blender, food
processor or your finger tips, work in the butter and coconut oil until small
even particles are formed. If you use a food processor (the method I prefer) the
coconut oil can also be chilled and the blade will break it up into small
pieces. Otherwise the coconut oil should be room temperature so that it is
softer and can be worked by hand or with a pastry blender.
Mix together the honey, molasses, water and vanilla extract and sprinkle this
mixture gradually into the dry ingredients, tossing with a fork until the liquid
is evenly incorporated. Press the dough together into a ball. It may be crumbly,
but do not add water. Wrap in plastic wrap and chill for several hours or
overnight.
Halve the dough. Let it soften for about 15 minutes. Roll the dough out to
pie crust thickness. Prick the dough all over with a sharp tined fork and then
cut into approximately 2.5" squares or cut with a biscuit cutter. Transfer to a
parchment covered baking sheet with a spatula, placing them very close together,
almost touching. Repeat the process with the remaining pieces of dough. Re-roll
and cut the scraps.
Bake the crackers on the middle shelf of a preheated 350°F oven for about 15
minutes or until browned (graham cracker color). If underbaked the crackers will
not develop either flavor or texture. Transfer from the parchment to a wire rack
and let cool completely, then store in an airtight container. If the container
is airtight these will keep for weeks.
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