Graham Crackers
I made graham crackers today. They were much crispier than the store bought variety and the next time I make them I may use a bit more butter and sugar (I know, all the stuff I shouldn’t add more of) but they were still pretty good. I made a few impromptu s’mores with some chocolate chips and mini marshmallows and the crispness of the graham crackers worked pretty well. If you’re looking for a healthier alternative to the store bought variety with the high fructose corn syrup and partially hydrogenated oils this recipe is worth a try.
1 cup (4 ounces) Whole Wheat Flour or Whole Wheat Pastry Flour
1 cup (4 1/4 ounces) Unbleached All-Purpose Flour
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
1/4 cup (1 3/4 ounces) butter, melted
1/4 cup (3 ounces) honey
2 to 3 tablespoons (1 to 1 1/2 ounces) milk (approx.)
In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour or longer.
Turn the dough onto a piece of parchment or wax paper and knead gently until it holds together. I sort of smushed it into a ball. Roll dough out till it’s about 1/16-inch thick. I had to knead very gently and in a few batches to get it thin enough. Preheat your oven to 375°F.
Cut dough into 3-inch squares, prick each square several times with a fork, and place on parchment covered cookie sheets. 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Makes about 2 dozen graham crackers.
By the way, I am an idiot, and in writing out the directions I realized that I baked the graham crackers five to ten minutes too long. That probably accounts for the crispness.
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