Saturday, September 20, 2008

Homemade Graham Crackers

I tried this recipe this week, and these do taste like honey graham crackers! You definitely need to roll the dough very thin. If it's too think, the edges will burn before the center is done. Trust me on this, okay?

These are very good, and I'll make them again. Next time, I'll probably add the cinnamon/sugar before baking.

For more recipes, visit Carol who hosts Saturday Stirrings.

Homemade Graham Crackers

1/3 cup shortening
3/4 cup plus 1 tbsp granulated sugar
3 Tbsp honey, warmed
1-1/2 tsp vanilla
1-3/4 cup whole wheat flour
1-1/4 cup all-purpose flour
1-1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup plus 2 tbsp water

Preheat oven to 300 degrees. combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), and vanilla in a large bowl. blend with an electric mixer until smooth. combine flours, salt, baking powder,and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer. Slowly add the water to the mixture while beating. you may have to mix by hand until the mixture forms a large ball of dough.

Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper. This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet,and carefully peel away the wax paper.

Use a knife to score the dough in 5x 2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4-inchapart across the entire surface of the dough. Bake for 22 to 24 minutes oruntil the dough begins to turn light brown around the edges. be sure to turn the baking sheet around about halfway through the cooking time. Cool the graham cracker sheets before breaking them apart along the scoredlines. Repeat the process with the remaining dough.

Makes 44 crackers.

Tidbits.... if you would like to clone the cinnamon variety of graham crackers, simply combine 1 1/2 teaspoons cinnamon with 2 tablespoons granulated sugar in a small bowl. before you put the graham cracker dough in the oven, sprinkle a light coating of this cinnamon/sugar mixture over the top surface of the dough. Shake the baking sheet around gently to evenly distribute the cinnamon/sugar and bake as instructed.

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