Cinnamon Cereal

September, 2019

1½ c. whole wheat flour

1 c. all-purpose flour

2 tsp. baking soda

1 tsp. cinnamon

⅓ c. room temperature butter
+ 1tbsp. melted butter
(for the topping)

⅓ c. brown sugar

1 tbsp. vanilla extract

2 tbsp. honey

½ c. buttermilk

⅓ c. white sugar and 1 tbsp. cinnamon (for the topping, there will be some left over, great on warm buttered toast!)

Line two baking sheets with parchment paper and preheat oven to 350°F.

In a bowl, combine the two different flours, baking soda and cinnamon, set aside.

Using a stand mixer or hand beaters, cream the butter, brown sugar, vanilla and honey.

Slowly add in the dry mixture, alternating with the buttermilk until both the buttermilk and the dry ingredients are incorporated.

On a lightly floured surface, form the dough in two large, flat discs.

Working with one piece of dough at a time, roll it out as thin as possible, ideally a quarter-inch thick. Using a pastry cutter, cut the dough into bite-sized squares. If fanciness is what you are after, tiny cookie cutters can be used to cut the cereal shapes!

Bake each sheet for nine-13 minutes until golden brown.

Cool the cookies completely.