Ingredients:
1 tablespoon plus 1/2 teaspoon cinnamon
1/2 cup granulated sugar
1 1/4 cups Flourish Flour
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
1/2 cup cold water
2 teaspoons vanilla extract
2-4 tablespoons salted butter, melted
Instructions:
1.1. Preheat the oven to 350 degrees F. Make the cinnamon sugar. In small bowl, combine 1 tablespoon cinnamon and the sugar.
2. In a food processor, combine the whole wheat flour, flour, remaining 1/2 teaspoon cinnamon, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the vanilla, and 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
3. Turn the dough out onto a floured surface and form into a ball. Divide the dough in half. Working with one piece of dough at a time, roll the dough as thin as you can, preferably an 1/8-inch thick (about the thickness of a quarter). Transfer the dough to a large piece of parchment paper. Brush the dough with melted butter and sprinkle generously with cinnamon sugar, gently pressing the sugar into the dough. Cut into 1/2-inch squares. Repeat with the remaining dough.
4. Carefully transfer the parchment paper to a baking sheet. Separate the squares, spacing them a 1/2 inch apart.5. Bake 12-14 minutes, until golden brown. Let cool completely, then store in an airtight container for up to 1 week. Enjoy...with milk, a top ice cream, or simply by the handful.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.