I'm not generally a big graham cracker eater.  My husband though, loves them (not to mention my boys).  A year or so ago, while visiting my in-laws, I was flipping through San Francisco's Miette Patisserie cookbook and their graham cracker recipe really caught my eye.  For whatever reason, it kept popping into my head! Me- a non-graham-cracker-lover, was dying to make these!  Unfortunately, I'd neglected to save the recipe, and it's taken me a while to track it down and then actually make the cookies.  Here they are - finally - and they do not disappoint!

It's a fairly simple recipe, using honey and a touch of cinnamon for that traditional "graham cracker flavor."  This recipe uses whole wheat flour instead of graham flour, which is a little easier to find.  And whole wheat is good for you, so these cookies are totally healthy.  You could definitely get away with eating a couple for breakfast... :)

Like a lot of cookie recipes, this one requires you to chill the dough before rolling, and then again before baking.  It's a little time consuming, but it's worth it.  You can also make the dough ahead of time and keep in the fridge for 2-3 days, or in the freezer until you're ready to use it.  Just make sure you remember to mix the dry ingredients into the wet before wrapping it up in plastic wrap and putting it into the fridge.  Not that I'm speaking from experience *ahem*...!

Homemade Graham Crackers
adapted from Miette Patisserie, San Francisco

• 1 3/4 cups all-purpose flour
• 3/4 cups whole wheat flour
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup salted butter, at room temperature
• 1/2 cup dark brown sugar, packed
• 1/4 cup honey
• Turbinado sugar, for sprinkling (optional)

In a medium mixing bowl, sift together all-purpose flour, wheat flour, salt, and cinnamon.  Set aside.

In the bowl of an electric mixer, cream together butter and sugar, about 3 minutes.  Mix in the honey until well blended.

Stir in the dry ingredients.  Divide into two disks and wrap well in plastic wrap.  Refrigerate until firm, but still pliable, about an hour.  (Or refrigerate/freeze overnight and allow to soften before trying to roll out.)

Preheat oven to 350 and prepare baking sheets with parchment paper or silicone baking mats.  Turn dough onto a lightly floured surface, and roll out very thin, about 1/8 inch thick.  (Gather together the dough scraps and re-roll as necessary).  Use a 2-3 inch cookie cutter to cut out cookies and place on a prepared baking sheet.  Sprinkle with turbinado or granulated sugar if desired.

Chill the cookies on the baking sheets for 20 minutes before baking.  Bake for 14-16 minutes, until golden brown.  Allow the cookies to cool for 5 minutes on the baking racks before removing to a cooling rack and allowing to cool completely.  Store in an airtight container for a week or so.

Makes about 4 dozen cookies.