Food recipes
Homemade Honey Oat Crackers
Homemade Honey Oat Crackers Ingredients: oats wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground...
Homemade Honey Oat Crackers
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
syrup, maple, canadian
vanilla extract
water, bottled, generic
Directions:
Combine all the dry ingredients in the bowl of a food processor.
Cut in the butter until the texture is dry and crumbly.
In a small bowl, mix the honey, water, and vanilla.
Mix with the dry ingredients until blended in the food processor.
Pulse the dough until it forms a ball.
Wrap in plastic wrap and chill for at least 1 hour.
Preheat the oven to 350 degrees F. Roll the dough out very thin onto a floured surface or on top of parchment paper and cut into rectangles.
Form whatever excess dough you have left over and re-knead the dough and flatten until all has been used up.
Poke each cracker with a fork to give it the traditional graham cracker shape.
Place them on an cookie sheet and bake for 15-17 minutes or until they are golden brown and crisp.
Store in an airtight container.
They will keep for a while.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
syrup, maple, canadian
vanilla extract
water, bottled, generic
Directions:
Combine all the dry ingredients in the bowl of a food processor.
Cut in the butter until the texture is dry and crumbly.
In a small bowl, mix the honey, water, and vanilla.
Mix with the dry ingredients until blended in the food processor.
Pulse the dough until it forms a ball.
Wrap in plastic wrap and chill for at least 1 hour.
Preheat the oven to 350 degrees F. Roll the dough out very thin onto a floured surface or on top of parchment paper and cut into rectangles.
Form whatever excess dough you have left over and re-knead the dough and flatten until all has been used up.
Poke each cracker with a fork to give it the traditional graham cracker shape.
Place them on an cookie sheet and bake for 15-17 minutes or until they are golden brown and crisp.
Store in an airtight container.
They will keep for a while.