Nothing gets a four-year-old’s attention quite as quickly as the mention of graham crackers, or “grahams,” as they’re called at my daughter’s nursery school. Named after Reverend Sylvester Graham, the man who first championed graham flour, these cookies are made with a blend of graham flour (coarsely ground whole wheat), teff flour, and all-purpose flour, for just the right crispness. Most of the sweetness comes from honey and brown sugar, a tablespoon of molasses lending a slightly bitter edge. I like cutting these cookies into the traditional rectangles, but you can use any shape or size that you want. Don’t forget the tiny holes!
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