Graham Crackers
This sounds interesting. In the province where I live, these crackers are not available here. On my to cook list.
Ingredients
- 2 1/2 cups all purpose flour, plus 2 tablespoons
- 1 cup brown sugar, lightly packed
- 1 teaspoon baking soda
- 3/4 teaspoon coarse sea salt
- 7 tablespoons unsalted butter, cut into 1 inch cubes, frozen
- 1/3 cup honey
- 5 tablespoons milk
- 2 tablespoons vanilla extract
Topping, Optional
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Add the flour, brown sugar, baking soda, and salt in a mixing bowl, and mix together. Cut in the butter with a pastry cutter or large sturdy fork, until the mixture is the consistency of coarse meal.
- In a small bowl, whisk together the honey, milk, and vanilla extract, then add to the flour mixture and mix until the dough comes together into a sticky and very soft ball.
- Place a sheet of plastic wrap on the counter and dust with flour, turn out the dough onto the plastic wrap and pat into a rectangle about 1 inch thick. Wrap in the plastic then place in the fridge for at least 2 hours or even overnight is fine.
- When you are ready to roll out the crackers, make the Topping by just mixing those two ingredients in a small bowl, set aside.
- Preheat your oven to 180 C. Line a baking sheet or two with parchment paper. If you have two racks in your oven, position one to lower and one to higher and use two sheets. If only one rack, then just use the center rack.
- Remove the dough from the fridge, cut in half and and return one half to the fridge. Lightly flour your work surface and unwrap and place the dough on the floured surface.
- Lightly flour the top, roll out to 1/8 inch thick, by rolling out to a larger rectangle or square. Cut into 2 inch squares with a pastry cutter wheel.
- Place the squares on a baking sheet, sprinkle with topping if desired, refrigerate for about 30 to 45 minutes to firm up the crackers. Repeat the rolling and chilling with the other half of dough.
- Make some holes in the crackers for decoration just prior to baking, about 9 even spaced holes using the flat end of a wood skewer.
- If using two racks and two sheets, place both sheets in the oven and bake for 15-25 minutes, swapping the top and bottom sheets half way through cooking if using two sheets, until browned and slightly firm to the touch.
- Remove from the oven and allow to cool, now you have graham crackers.
Notes
Low cost.
Adapted from an internet recipe.
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