Homemade Graham Crackers
makes 48, 2-inch square crackers
1/2 cup all-purpose flour
1 3/4 cups whole-wheat flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into 1/2 inch cubes
2 Tablespoons honey
2 Tablespoons molasses
1/4 cup cold water
1 1/2 teaspoons pure vanilla extract
In a food processor, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and process until the mixture resembles coarse meal, about 30 seconds or so. Add the honey, molasses, water, and vanilla. Mix until the dough starts to come together in a ball, about another 30 seconds. Transfer the dough to a sheet of plastic wrap. Using the plastic wrap and the back of your hands, press the dough into a square. Wrap tightly in the plastic wrap and chill for at least 30 minutes.
Unwrap the dough and place it between two sheets of lightly floured parchment paper. Roll the dough 1/2-1/4 inch thick. Transfer the dough to a baking sheet and chill for at least 1 hour, or until firm.
Preheat oven to 350º F. Retrieve the dough from the refrigerator and roll it to 1/8-inch thick. With a sharp knife, pizza cutter, or fluted pastry wheel, cut into 2-inch squares. (If the dough is to warm to work with, you may want to set it in the refrigerator to chill before transferring the dough to the baking sheet.) Arrange the crackers on parchment lined baking sheets. Using a fork, prick each square three times.
Bake for 15 minutes until lightly browned at the edges. Remove from the oven and let cool on the pan. Enjoy!
Printed from thegalleygourmet.net
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