GRAHAM CRACKERS
by Marilyn Alm (New Orleans, Louisiana, USA)
Recipe from *Louisiana SCD Lagniappe* (forthcoming)

3 cups (1 lb) pecan flour
1/2 cup honey
2 tablespoons melted butter
1 extra large egg
1 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
6 tablespoons dripped yogurt cheese or DCCC

Preheat oven to 325F. Blend honey, yogurt cheese, egg, spices, & baking soda. Add to pecan flour and mix well. Roll into logs about 1 &1/2 inches across and freeze until just firm. Slice into cookies between 1/8 to 1/4 inch thick, place on cookie sheet and bake 9 minutes. Turn crackers over, and bake 8 minutes. Remove from oven and allow to cool.

Tips: Cool until the next day to let spices really penetrate. For a crisper cracker, return to warm oven (no more than 170F) and allow to sit for 2-3 hours OR place in an Excalibur dehydrator overnight on highest setting. Slice thicker and bake the same amount of time, for a slightly chewier, more moist cookie.