•Crispy crackers with a hint of honey and orange. Great after school snack for the kiddos. Double the batch, roll in a log, wrap in plastic and freeze. Can easily be cut into slices and baked anytime you need them. You can also make smitten s’mores for your sweetie.
1/3 cup+1 tbls all purpose flour
1/3 cup+1 tbls packed brown sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
6 tbls cold butter-cut into cubes
2 tbls milk
1 tbls fresh squeezed orange juice 1 1/2 tsp orange zest
1/4 cup honey
1 tsp vanilla makes approx 30-depending on size of cookie cutters Prep, chill and baking time-1 1/2 hours 350°
Preheat oven to 350°. In a food processor combine together both flours, baking powder, baking soda, brown sugar, cinnamon and salt.
Add chilled butter and pulse until it resembles coarse crumbs -about 6 times (depending on your machine)
In a measuring cup measure the honey, add the orange juice, milk, vanilla and zest-mix. Pour the wet ingredients through the feed tube and pulse until resembles wet sand; don’t over mix.
Dump the dough onto a large piece of plastic wrap; use the wrap to form a disk.
Wrap it tightly and chill for 30 min to overnight -let sit at room temp 30 min if overnight before rolling.
Once chilled, take the dough out, and roll out on a floured surface. You want to roll it out thin, about 1/8 inch or even less. Use a fork to poke holes all over the dough.
Using a cookie cutter cut out as many cookies as you can. Re-roll scraps until you use all the dough. Can also be cut into squares using a pizza cutter. Transfer cookies onto the baking sheets, you can space them close together, they won’t spread too much. Bake cookies for 15 minutes, or until golden brown, watch carefully so they don’t burn. Let the cookies sit on baking sheet for 1 min then transfer to a wire rack ;cool completely. Store the cookies in an airtight container for up to a week. Or make smitten s’mores! ♥Enjoy