60g butter, softened
115g brown sugar
1 egg
1 1/2 tablespoons honey
1 1/2 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon of salt
1 2/3 cups wholemeal flour
What to do:
Beat the butter and sugar in an electric mixer until light and creamy. In a separate bowl, whisk together the egg, honey and milk. In a third bowl, combine the baking powder, salt and flour. Now add the egg mixture to the butter mixture alternatively with the dry ingredients until you have a smooth dough. Form the dough into a bowl and cover loosely with glad wrap. Refrigerate for an hour and a half.
Preheat your oven to 180C and divide the dough into two balls. On a lined baking tray, roll out one ball so it's nice and thin, about 2mm thick. Using a pastry knife, score the rolled out dough into 16 rectangles of the same size. And then using the tip of the knife make the lines of little holes on the biscuits (this is what makes graham crackers recognisable).
Bake for about 15 minutes or until the biscuits are golden and crispy. As soon as they're out of the oven separate them with your knife following the marks you made before cooking. Allow to cool on a rack. Repeat with your second ball of dough.