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:: Graham Crackers ::
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Adapted from King Arthur Flour
- 2 cups (8 ounces) Whole Wheat Pastry Flour
- 1/4 cup Sucanat
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 large egg
- 1/4 cup butter or coconut oil, melted
- 1/4 cup (3 ounces) honey
- 2 to 3 tablespoons (1 to 1 1/2 ounces) milk (approx.)
- additional milk for glaze
- cinnamon-sugar (optional)
In a mixing bowl, combine whole wheat flour, sucanat, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add butter, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).
Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet. Alternately, you can use a pasta machine to roll out your crackers. This makes the whole process a lot easier.
Preheat your oven to 375°F. Cut dough into 3-inch squares, or use a cookie cutter to cut into any shape you please. Prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Store in an airtight container. Makes about 2 dozen graham crackers.
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