These are down-right delicious on their own and also divine components of our campfire "s'MoreSos". Ā Coupled with home-made marshmallows and cochu chocolate bars...life is good šĀ
In a medium bowl, whisk together both flours, the baking soda and salt; set aside.
In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.
Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.
When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least Ā¾-inch apart, gather any scraps, re-roll, and cut out more cookies.
Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.
Note: you will also need a camp fire, some homemade marshmallows and some cochu chocolates to make your very own sāmoresos. Enjoy!
Recipe credit: browneyedbaker.com
Ingredients
Directions
In a medium bowl, whisk together both flours, the baking soda and salt; set aside.
In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.
Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.
When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least Ā¾-inch apart, gather any scraps, re-roll, and cut out more cookies.
Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.
Note: you will also need a camp fire, some homemade marshmallows and some cochu chocolates to make your very own sāmoresos. Enjoy!
Recipe credit: browneyedbaker.com