adapted from a post on Honest Cooking by Brooke Dowdy
1 cup spelt flour (Use Graham Flour if you can find it!)
1/2 cup (75 grams) teff flour
3/4 cup (105 grams) all-purpose flour
1/2 cup (112 grams) dark brown sugar
1 teaspoon baking soda
1 teaspoon kosher salt
6 Tbs unsalted butter, melted and cooled slightly
1/4 cup (3 ounces) honey
1 tablespoon unsulphered (not blackstrap) molasses
1/3 cup (80 mL) whole milk
Topping
1/4 cup (56 grams) sugar
1/2 teaspoon cinnamon
OR
raw sugar
Sift the dry ingredients into a large bowl, pouring back any bits of flour or other ingredients that may remain in the sifter.
Sift the dry ingredients into a large bowl, pouring back any bits of flour or other ingredients that may remain in the sifter.
In a medium bowl, whisk together the melted butter, honey, molasses, and milk.
Pour the wet ingredients over the dry ingredients and stir into a moist cookie dough. Press the dough into a disk, wrap in plastic, and chill for a minimum of 1 hour or up to 3 days.
Preheat the oven to 350°F (180°C). Line baking sheet with silicone mat or spray lightly with cooking spray.
Dust a work surface with flour. Remove the dough from the refrigerator and divide it in half - working with one half while keeping the other half chilled. Use your hands to flatten the first half until it is 1/2 inch thick.
Dust the counter and both sides of the dough with flour. With a rolling pin, roll out the dough until it is 1/8-inch thick. Move the dough around frequently to make sure it isn’t sticking. If it is, slide a pastry scraper under the dough and dust the counter or the dough with flour.
Use a sharp floured knife to cut the dough into 5-by-2.5-inch rectangles and transfer the shapes onto the baking sheets. “Score” these rectangles into traditional quarters using a knife without separating them (this keeps the lines showing after baking). Using a fork or a skewer, press holes into the surface of the cookies.
Stir the cinnamon and sugar together and sprinkle each cookie with a few pinches of the mixture.
Bake for 15 to 17 minutes, rotating the pans halfway through. The grahams are ready when the edge is a darker shade of brown than the rest of the cookie. Remove from the oven and allow to cool on a rack so the grahams become crisp.
Repeat with the remaining half of the dough.
These cookies are best eaten once cooled. They will keep in an airtight container for up to 3 days (if they last that long!).
