This is the Farmers' version of WHaBB. The Smiths' version is still secret.
1 cup Butter (salted if available)
1/3 cup Honey
1-3/4 cup of Wheat Flour
3/4 cup of Barley Flour (see comments under Barley Bread regarding Barley Flour)
Mix butter and honey until fluffy.
Sift wheat and barley flours together.
Add combined flours to butter and honey, 1/2 cup at a time, until well mixed, but do not over-mix.
Press into 8-inch oven casserole dish. Do NOT grease the casserole dish.
Score the top of the dough to form 1 X 2 inch rectangles.
Use a fork to deeply prick each rectangle.
Bake at 300 degrees Fahrenheit for 30 to 40 minutes or until light golden brown.
Remove from oven and cool in casserole dish for about 10 minutes.
Remove from dish and place on cutting board. Immediately cut along score-lines while still very warm.
Allow to cool and serve or store.
The WHaBB may be customized by the addition to the butter-honey mixture of 1 tsp of any aromatic you desire.
None of the following is what makes the Smith version special.
Imported vanilla extract
Imported almond extract
Rose water
Spice-bush extract