HONEY BUNNY GRAHAMS

INGREDIENTS:

• 1 cup whole wheat flour or whole wheat pastry flour
• ¾ cup flour
• ½ cup wheat germ (un-toasted)
• 2 Tbsp dark brown sugar
• 1 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 6 Tbsp unsalted butter, cold and cut into chunks
• ¼ cup honey
• 4 Tbsp ice water

DIRECTIONS:

In the bowl of a stand mixer add the whole wheat flour, flour, wheat germ, brown sugar, cinnamon, baking powder, baking soda and salt. Mix to combine. Add the chunks of cold butter and the honey. Beat until mixture resembles small peas. Add 1 tablespoon of cold water at a time until the dough just barely holds together. Divide the dough in half and shape into 2 flat disks, wrap in plastic wrap and refrigerate for 10 minutes. Line two cookie sheets with parchment paper or a silpat. Preheat the oven to 350 degrees.

Place the dough onto a lightly floured surface. Roll out the dough into a rectangle, about 1/8-inch thick. Using a small bunny shaped cookie cutter (any small animal cookie cutter works great) Place the shapes onto prepared baking sheets and bake for 8-10 minutes, or until lightly golden around the edges but not dark brown.

Allow to cool and store in an air tight container.