Graham Crackers (#28)

These graham crackers were made the same weekend I made these delicious marshmallows.  I’m not going to lie, I think store bought graham crackers are better than the exact batch I made.  It is difficult to tell when the crackers are “evenly browned” because the dough is brown!  My crackers were a bit crunchy but the flavor was good.  Let me know if they are tasty to you!

Ingredients:

2 cups + 2 T all-purpose flour

1/2 cup whole wheat flour or whole wheat pastry flour

1 cup brown sugar, lightly packed

1 tsp baking soda

3/4 tsp kosher salt

7 T unsalted butter, cut into cubes and frozen (at least 30 minutes)

1/3 cup mild-flavored honey

5 T milk

2 T vanilla extract

Optional cinnamon sugar topping: 3 t sugar + 1 T cinnamon

Directions:

Combine flours, sugar, baking soda and salt in small bowl – mix together.  Place flour mixture into food processor, add in butter and pulse in short bursts until mixture is a coarse meal texture.  Mix together honey, milk and vanilla – whisk to blend.  Add liquids to food processor and process until dough has just come together.  Dust large piece of plastic wrap lightly with flour.  Transfer dough to plastic wrap, cover tightly and chill until firm, at least 2 hours.

Line baking sheets with silicone mats or parchment paper.  Flour counter or large cutting board.  Lightly flour dough and rolling pin and roll out dough into an even layer ~1/8″ thick.  Dough will be sticky, may need to re-flour.  Use a cookie cutter or pastry cutter to cut dough into desired shapes.  Place crackers on prepared baking sheets.  Chill once more in fridge ~30-45 minutes or 15-20 minutes in freezer.

Preheat over to 350 degrees.  If desired, use blend end of wooden skewer to poke gotten pattern in top of crackers.  Bake until evenly browned and just crisp, 15-17 minutes.  If using cinnamon topping, sprinkle crackers with sugar mixture ~2 minutes before end of baking time.  Let crackers cool on pans briefly before transferring to a wire rack to cool completely.

Original source here

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