Sunday, January 31, 2010

The Best Graham Cracker

This is not the best graham cracker. Don't let the title fool you. It doesn't taste like graham crackers, they aren't grahamy-textured, and it's really just confusing to me why this recipe even exists. They aren't bad, but they kind of remind me of dog treats I made for Emma one time. Not making this again.


The Best Graham Cracker
KA Flour Cookie Companion via CLBB (katyd)

1/2 cup (2 oz.) unbleached AP flour
1 1/2 cups (7 7/8oz.) whole wheat flour
3/4 cup (3 oz.) confectioners' sugar
1 teasp. baking powder
1 teasp. cinnamon (optional)
1/2 cup (1 stick) butter
2 T honey
2 T cold milk (reg. or lowfat, not nonfat)

Preheat the oven to 325. Cover 2 baking sheets with parchment or cooking spray.
In a medium bowl, whisk together the flours, sugar, baking powder, salt, and cinnamon. Cut in the butter. In a separate bowl, combine the honey and milk. Add the milk/honey mixture to the flour and toss lightly with fork until the dough comes together. Add additional milk if necessary.

Turn the dough onto a well-floured surface and fold over gently 10-12 times until smooth. Divide the dough in half. Working with one half, keep the other half covered.
Roll one half into a rectangle a bit larger than 10 x14 in.; the dough will be about 1/16 in. thick. Trim the edges and prick with a fork.

Cut the dough into 16 rectangles with a pizza wheel. Trransfer the crackers to the baking sheet, laying them close together. Repeat with the other half.

Bake for 15 min. or until medium gold color. Remove from the oven and let cool on the pan 8-10 min. Carefully bake the crackers along the scored lines and cool completely on a rack. Store the cooled cracker tightly wrapped.

Yield: 32

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