From the Kitchen of Cathy Blatnik
2 cups white flour
½ cup whole-wheat flour
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, room temperature (cut into small cubes)
¼ cup light brown sugar, packed
¼ cup white sugar
¼ cup honey
In a large bowl, combine white flour, wheat flour, salt, baking soda and cinnamon.
Add butter and “cut” by using two knives or a pastry blender until it resembles coarse crumbs.
Add the light brown sugar, white sugar and honey. Using a large spoon or your hands, mix until the batter is smooth.
Cover with plastic wrap and refrigerate for at least one hour.
Preheat oven to 350 degrees.
Take an 11 x 17” jelly roll pan and cover with aluminum foil. Spray the foil with non-stick cooking spray and then press batter evenly into pan with the palms of your hands or fingertips.
Prick all of the batter with a fork and bake for 20 minutes, turning the pan around after 10 minutes. Remove from the oven and let cool completely before cutting into rectangles or squares.