Tuesday, December 16, 2008

Homemade Graham Crackers


While I was writing, I did find time to be a little distracted . . . so I made graham crackers! I think they turned out great- better than expected actually. They are not quite as light and airy as store bought crackers, but what do you really expect from whole wheat flour? Even the husband conceded that they tasted "a lot like real graham crackers." Victory!

I got the recipe from here, and didn't really change much. I did not actually use graham flour but they still tasted good, so I don't know if I will buy graham flour next time or not. If you make these and use real graham flour let me know how it goes.

Homemade Graham Crackers
  • 2 heaping cups of whole wheat flour
  • 1/2 C sugar
  • 1 tsp backing powder
  • 1/2 tsp baking soda
  • a pinch of salt
  • 1/4 tsp cinnamon
  • 1/2 C butter, cut into pieces
  • 3 Tbsp honey
  • 1 Tbsp molasses
  • 1 tsp vanilla extract
  • 1/4 C water
~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, another 30 seconds. Scrape dough out of the mixer.
~Between 2 sheets of parchment paper, roll the dough 1/8-inch thick.
~Chill for at least 1 hour, until firm (I chilled for several hours).
~Preheat oven to 350F. Retrieve dough and roll it a bit more if it is not yet 1/8-inch thick. With a sharp knife or pizza cutter, cut into 2-inch squares. Arrange the crackers on parchment lined baking sheets. With a toothpick, prick several holes in each cracker. (If you cut the dough through but leave the squares together, you can break them up after they're baked, just like a store-bought graham.)
~Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool on the pan.

Yield: 48 crackers

Note: I waited until most of my crackers were hard straight out of the oven, but had a few squares that looked like they were not cooked enough, and were going to be soft. However, it is the ones that looked soft that you see in the picture above- they turned out the best. And the others (which were hard out of the oven) are almost burned. So, I guess what I am so eloquently trying to say is this- follow the recipe, and take the crackers out when they start to brown on the edges.

Enjoy!

1 comment:

Stacy Frazer said...

Taryn, you seem to be quite the Betty Crocker! Your goodies look great. The cake inside was chocolate and all the frosting was buttercream ,except the flowers which were royal icing. Have a Merry Christmas, Taryn. Great to hang out with you last friday!