Monday, November 1, 2010

Graham Crackers

A box of graham crackers lasts approximately 38 seconds around here. (That's pretty much how it is with most anything edible.) So, it behooves me to learn to make these kinds of things from scratch. Afterall, it is much easier (and cheaper & probably healthier) to make a batch of them than it is to load all seven or eight of us up in the van & make a trip to the grocery store.

I love getting a chance to use the word behooves.

3 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup butter/margarine
1/2 cup brown sugar
1/3 cup honey (though I have used corn syrup in a pinch)
1 tsp vanilla
1/2 cup milk

cinnamon & sugar

Cream the butter & sugar. Beat in the honey, milk & vanilla. Stir in the remaining ingredients (except the cinnamon & sugar) until thoroughly combined. Chill the dough in the fridge for at least an hour. (You can keep it in the fridge up to one week.)

Divide the dough into fourths and roll a fourth at a time onto parchment paper. Roll it to about 1/4" thickness. Place the dough, still on the parchment paper, onto a baking sheet & sprinkle with cinnamon & sugar mix, pressing it down lightly. Cut the dough into squares or shapes & leave them next to each other. In other words, don't move it once you cut it. Prick it all over with a fork to keep it from bubbling up. Bake at 350F for about 12-15 minutes. Cool on a wire rack. (And repeat with the remaining dough:)

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