2Combine the butter, sugars, and honey in a mixer, and cream until soft and fluffy. In a separate bowl, sift together the flours, salt, baking soda, and cinnamon. Add the dry ingredients to the creamed mixture and mix until just combined. Use your hands to press the dough together until it forms a ball.
3Flour a clean and dry surface with graham flour. Roll out the dough to a 12-by-12-inch square and then cut into nine 4-inch squares. Prick the surface of the squares with a fork and place them on a parchment-lined baking sheet.
4Bake the dough until the top is golden brown, slightly blistered, and dry looking, about 8 to 10 minutes. Remove from the oven and place on a rack to cool.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy