Sourdough Teddy Grahams

Whisk flours, baking powder, cinnamon, and salt in a small mixing bowl and set aside.
125 g All-purpose Flour, ½ tsp Baking Soda, ½ tsp Kosher Salt, 1 tsp Cinnamon, 125 g Whole Wheat Flour
In the bowl of a stand mixer fitted with the paddle attachment (or an electric hand mixer), cream the softened butter and honey together until the butter is pale yellow and fluffy, 3-5 minutes.
Mix in the sourdough discard and vanilla.
113 g Unsalted Butter, 100 g Honey, 100 g Sourdough Discard, 1 tsp Vanilla Extract
Add the dry ingredients into the bowl and mix just until the dough comes together into a cohesive mass.
At this point, you can make one batch of cinnamon/plain dough or divide the dough into equal parts to make different flavors.
If making chocolate and chocolate chips, divide the dough into three equal pieces. Leave one as cinnamon/plain. Mix finely chopped chocolate chips into one third and mix cocoa powder into the other third.
Wrap the three pieces of dough in plastic wrap and form into flat, round discs.
Chill in the refrigerator for at least an hour.
1 TBS Dutch-process Cocoa Powder, 23 g Chocolate Chunks
Preheat the oven to 325ºF (163ºC) and line a large baking sheet with parchment paper.
Let the dough rest at room temperature for five minutes to soften.
Use a rolling pin to roll out the dough into a thin slab less than ⅛" thick between two pieces of parchment paper. Flour lightly to prevent sticking if needed.
Cut out the sourdough teddy bear cookies with lightly floured mini bear cookie cutters and re-roll the scraps.
Place the sourdough teddy grahams close together on the sheet pan and bake in batches. Bake for 10 minutes or until the edges of the cookies just begin to brown.
Cool completely on a wire rack for at least 15 minutes.

Equipment

Ingredients

Flavor Variations for ⅓ Batch

Instructions

Notes