How was your weekend, friends? Mine? Well, I bought a two-pound bag of graham flour from New England at the Easton Public Market this weekend for $1.99. Yes, you read that correctly. It's basically a coarsely ground whole wheat pastry flour that's soft. And knowing that it's lower in protein than regular all-purpose flour, I decided to pair it with something similarly nutty—oat flour—to give it some complexity and a bit more structure. I also wanted to see what it would taste like if I did not make the most obvious thing with them—graham crackers! Instead, these little honey graham buttons were born.
I threw these together pretty quickly while we were making dinner. I wanted a simple cookie, so I could assess the depth of flour's flavor. The dough for these is a bit sticky, thanks to the honey. In terms of flavor, they are as I suspected: a little nutty and just a little bit sweet. They don't spread too much when baking—instead, they puff up and stay soft, even the next day.
- 1 1/2 cups graham flour
- 1/2 cup oat flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup unsalted organic butter
- 1/2 cup sugar
- 1/4 cup honey
- Sparkling sugar, for topping (optional)
Preheat the oven to 350° F. Line two baking sheets with parchment or Silpat.
Whisk together the flours, salt and baking soda in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until it's creamy. Add the honey, and mix to combine.
Using a teaspoon or a small cookie scoop, drop by rounded teaspoon onto the prepared baking sheets and sprinkle with the sparkling sugar for a touch of crunchy sweetness.
Bake for 8-10 minutes, rotating the trays halfway through, until the edges start to brown but the middles still look soft. Remove from the oven to cool for a few minutes, then transfer to a wire rack to cool completely.
Yield: About 2 1/2 dozen.