Honey Cinnamon Whole Wheat Cookies
Crispy cookies that blend the character of British digestive biscuits with American whole wheat biscuits, featuring a rich honey aroma and a hint of cinnamon.
Ingredients
all-purpose flour
2 1/3 cup
whole wheat flour
1/2 cup
baking powder
1 tsp
salt
1 tsp
ground cinnamon
1/2 tsp
unsalted butter (softened)
6 tbsp (3/4 stick)
vegetable shortening (solid)
2 tbsp
granulated sugar
1/3 cup
honey
1/2 cup
vanilla extract
1 tsp
water
1/3 cup
Instructions
1
Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and ground cinnamon until evenly combined. Set aside.
2
Mix the dough
In a stand mixer fitted with the paddle attachment, beat the butter, shortening, sugar, honey, and vanilla extract on medium speed until well combined, about 1 minute. With the mixer on low speed, add the flour mixture and beat until just combined. Scrape the dough out onto a work surface, dust lightly with flour, and pat into 2 disks (the dough will be slightly sticky). Wrap each disk in plastic wrap and refrigerate until firm, about 2 hours (or up to 3 days).
3
Prepare the oven and pan
Adjust the oven rack to the center position and preheat the oven to 325°F. Line a baking sheet with parchment paper.
4
Cut and bake
Place one dough disk on a floured work surface, lightly dust the top with flour, and roll out to 1/8 inch thick. Using a 2-inch round cookie cutter, cut out as many cookies as possible and place them 1 inch apart on the prepared baking sheet. Gather the scraps, wrap, and freeze for 10 minutes before re-rolling. Prick each cookie 4 times with a fork. Bake for 12 to 15 minutes, until golden. Transfer to a wire rack to cool completely.
5
Repeat with remaining dough
Repeat the rolling, cutting, and baking steps with the remaining dough disk.
