Tuesday, June 17, 2008

Graham Cracker Addict

My husband is a self-proclaimed graham cracker addict. Considering there are much worse things a person could be hooked on this doesn't really bother me. And although I would hardly consider store-bought graham crackers to be very expensive, we were buying them so often that I started to wonder if I couldn't just whip up our own. A lightening quick Google search lead me to a recipe on bakingsheet, which has long been transformed into Baking Bites. The recipe looked so simple that I decided I would definitely give it a shot. This is the second time I've tried this recipe and this was the closest I've gotten to what most people expect from a graham cracker. I think next time I make them they will be perfect. And now the kitchen is stocked for my hubby to grab a fix whenever he needs it. Guess I need to get around to trying one of those marshmallow recipes that have been so ubiquitous in the blogosphere as of late!

Homemade Graham Crackers
Recipe adapted from Retro Desserts by Bakingsheet; Appx. 48 crackers

1/2 cup all-purpose flour
1 3/4 cups whole-wheat flour
1/2 cup 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 tablespoon molasses
1/4 cup cold water
1 teaspoon 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 startes to come together in a ball, another 30 seconds. Scrape dough out of the mixer.
  • Between 2 sheets of waxed or 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.
  • Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool on the pan.
  • Note: 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.
My notes: I use white whole-wheat flour, as that's what I have in the pantry. I don't see that it makes much of a difference. I also hate my food processor, as you might already know, so I use my pastry blender to cut in the butter. This dough doesn't take long to warm and I have limited rolling space, so I've found working in batches allows me to get the correct thickness in the shortest amount of time before all my dough goes gooey.

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