Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Stir in the brown sugar, milk, and vanilla extract until a dough forms. If the dough is too dry, add a little more milk, one tablespoon at a time.
- Turn the dough out onto a lightly floured surface and roll it out to about 1/8 inch thickness.
- In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the rolled-out dough.
- Cut the dough into small squares, about 1/2 inch by 1/2 inch, and place them on the prepared baking sheets.
- Bake for 12-15 minutes, or until the squares are golden brown and crispy. Rotate the baking sheets halfway through cooking to ensure even browning.
- Allow the cereal to cool completely on the baking sheets before storing in an airtight container.
Notes
Chef's Tips:
• For a crunchier texture, roll the dough even thinner before cutting.
• Avoid overmixing the dough to prevent toughness.
• Serve with your favorite milk or yogurt for a delicious breakfast or snack.
Food Safety:
• Ensure the cereal cools completely before storing to prevent moisture buildup.
• Store in an airtight container to maintain freshness and crispiness.