After reading some reviews, I was worried these would be bland so I added 2 tsp of cinnamon to the flour mixture. I also used butter in place of margarine and 1/4c agave nectar in place of the honey. I did not refrigerate the first batch and it worked just fine. **For rolling EXTRA THIN - cut a piece of parchment paper the size of your cookie sheet and then move the parchment to the counter. Put the dough on the parchment and place a sheet of saran wrap over the top. You don't even need to touch the dough this way and you don't need any additional flour. After your dough is rolled very thin, simply put the parchment onto the cookie sheet, pull off the saran wrap and score it with a knife. I sprinkled the tops with white sugar before baking. I believe the key is rolling them as thin as you can. The thicker the cookie, the softer it was and it didn't taste much like a graham cracker. The thinner cookie with the crisp texture was perfect so I had to play around with the timing to get them just right without burning them. We made smores using these and didn't really care for them although I think they're great all by themselves! All of my kids LOVE them! Thanks for a great recipe!
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After reading some reviews, I was worried these would be bland so I added 2 tsp of cinnamon to...
