HONEY CINNAMON GRAHAM COOKIES

I've always liked "digestive biscuits" (see infos), because, although they are quite basic and rustic, they never fail to please me as they are highly comforting in their simplicity...

Like their cousin, the American "Graham Crackers", those "Honey Cinnamon Graham Cookies" can be used to make a delicious pie or cheesecake crust. Of course, they are also very fine when eaten at any time of the day with a good cup of tea or coffee. In fact, it is a quality teatime treat!

Tish Boyle's (see link) cookies are wonderful thanks to the honey and the hint of cinnamon with which they are made. The addition of wholewheat (wholemeal) flour confers an interesting, round and nutty flavor as well as a satisfyingly flaky texture to those delightfully crunchy crackers.

This recipe is perfect as those "Honey Cinnamon Graham Cookies" are neither sickly, too sweet not overwhelmingly spicy. They are mild, well-balanced taste-wise and rather delicate considering their humble looks and the ordinary ingredients that compose them.

So, don't be influenced by their seemingly unsophisticated appearance. Those cookies deserve to be tested as they are healthy AND enjoyable!

~ Honey Cinnamon Graham Cookies ~
Recipe taken from "The Good Cookie" by Tish Boyle and adapted by myself.

Makes about 56 cookies.

Ingredients:
2 1/3 Cups (300g) Plain white flour
1/2 Cup (80g) Wholewheat/wholemeal flour
1 Tsp Baking soda
1 Tsp Salt
1/2 Tsp Ground cinnamon
8 Tbs (120g) Unsalted butter
1/3 Cup (75g) Castor sugar
1/2 Cup (125ml) Light runny honey
1 Tsp Vanilla extract
1/3 Cup (83ml) Water

Method:
1. In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Set aside.
2. In the bowl of an electric mixer, usig the paddle attachment, beat the butter, sugar, honey and vanilla extract at medium speed until blended, about 1 minute.
3. At low speed, add the flour mixture and then the water, mixing just until blended.
4. Scrape the dough onto a work surface and, with floured hands, shape it into 2 disks.
5. Wrap each disk in plastic wrap and refrigerate for 2 hours, until chilled.
6. Position a rack in the center of the oven and preheat the oven to 170° C (325° F).
7. Line a big baking tray with parchment paper.
8. Remove one of the dough disks from the refrigerator and place it on a floured work surface.
9. Dust it lightly with flour and, using a rolling pin, roll it out to a thickness of 4 mm (1/8 inch).
10. Using a 5 cm (2 inch) round cookie cutter, cut out as many cookies as possible from the dough.
11. Arrange them 2.5 cm (1 inch) apart on the prepared baking tray.
12. Gather up the scraps, wrap in plastic, and freeze for 10 minutes before rerolling.
13. Prick each cookie four times with a fork.
14. Bake for 12 to 15 minutes, until the cookies are golden brown.
15. Transfer them to a wire rack and cool completely.
16. Repeat the procedure with the remaining dough.

Remarks:
The original recipe calls for 6 tablespoons butter and 2 tablespoons solid vegetable shortening.
When shaping the dough, don't be afraid if it is sticky. That's normal!
If desired, the dough can be refrigerated up to three days.
Store in an airtight container at room temperature up to 5 days. I kept them for a week, without encounting any kind of problem

Serving suggestions:
To nibble at any time of the day!