Thursday, April 26, 2007

Homemade Graham Crackers

I have never even considered the thought of making a cracker. Isn't that something that comes in a box? Graham crackers are a comfort food for me. We would eat them all soggy in milk when we were kids. You either love this or think it is disgusting. I remember one bowl never being enough. My grandma always had graham crackers at her house and they will always remind me of being a kid. This recipe was so simple and so delicious. Of course they don't taste just like the kind in the box, but they taste homemade and even better. I love things that are homemade and that look and taste homemade. This recipe is one of those.

Homemade Graham Crackers

1/2 c all purpose flour
1 3/4 c whole wheat flour
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 c cold butter, cut into 1/2" cubes
2 Tbls honey
2 Tbls molasses
1/4 c cold water
1 tsp vanilla

In a food processor, mix together flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and process until the mix resembles coarse meal, about 30 sec.

Add the honey molasses, cold water, and vanilla. Mix until the dough starts to come together in a ball, about another 30 sec.

Scrape dough out of the mixer and roll out between two sheets of waxed paper until it is about 1/8 inch thick. Chill for at least an hour.

Preheat oven to 350 degrees. 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 2 inch squares. Arrange crackers on parchment lined baking sheets. With a toothpick, prick several holes in each cracker. Bake 15 min or until lightly browned on the edges. Remove from the oven and let cool on the pan.

Note: I didn't feel like measuring out squares so I just used a round cookie cutter. You could really make any shape that you would like. If you want a thinner cracker just roll it thinner and bake for a little less time. They are a little thick in my opinion. You can re-roll the scraps to make more crackers but you have to chill it before you cut it each time.

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