Make yourself and your family home made Graham Crackers - you may never want to buy store bought again!
1 cup all purpose flour
1-1/4 cup whole wheat flour
5 tablespoons sugar
1/2 teaspoon each salt and baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 tablespoons chilled butter, in small pieces
1/4 cup solid vegetable shortening
2 tablespoons honey
1 tablespoon molasses
1/4 cup water
1 teaspoon vanilla extract
In a medium size bowl, combine the all purpose and whole wheat flours, sugar, salt, baking oda, baking powder and cinnamon. Work in the butter and shortening with a pastry blender or your fingertips, until the mixture has the consistency of coarse scrub.
In a small bowl, mix the honey, molasses, water and vanilla extract. Sprinkle wlowly over the dry ingredients, then toss with a fork until well blended. Form the dough into a ball (it may be crumbly but don't add water). Cover with plastic wrap and chill for several hours.
Preheat the oven to 350 degrees. Cut the dough in half and let it sit for 15 minutes at room temperature.
Lightly sprinkle a piece of wax paper with whole wheat flour. Put a piece of the dough on top and flatten it with a rolling pin. Sprinkle the dough with more whole wheat flour and cover with another sheet of wax paper. Roll out to form a rectangle measuring roughly 7 x 15 inches. If the dough breaks, pinch the pieces together with your fingers and continue rolling.
Peel off the top piece of wax paper, then use a fork to prick the dough at 1/2-to-1-inch intervals. Cut into 2-1/2 inch squares. With a spatula, transfer toa large, ungreased baking sheet, placing the squares close together.
Repeat the process with the remaining piece of dough, then re-roll and cut the scraps. Bake the crackers on the center rack of the oven for 15 minutes or until lightly browned on the edges.
Let the crackers cool on a rack. Will keep 1 month in an airtight container at room temperature or 6 months in a tightly covered freezer container at 0 degrees. Store at least 24 hours before serving.
Recipe makes 24 to 28 crackers.
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