Food recipes
Graham Crackers - Alton Brown
Graham Crackers - Alton Brown Ingredients: spices, cinnamon, ground leavening agents, baking soda salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate wheat flour, white, all-purpose, un...
Graham Crackers - Alton Brown
Ingredients:
spices, cinnamon, ground
leavening agents, baking soda
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
Directions:
In a food processor, combine cinnamon, baking soda, salt, baking powder, flour, brown sugar and graham flour.
Pulse to combine.
Add very cold butter and pulse until it resembles coarse cornmeal.
Add molasses, milk and vanilla.
Pulse until a smooth dough forms.
Press dough into a 1/2" thick disc, wrap in plastic and refrigerate 30 minutes.
Roll dough between sheets of parchment to 1/8" thickness.
Cut into 2x2" squares with a pizza cutter (or an accordion cutter, if you have one).
Prick each cracker 3 times with the tines of a fork (or a docking roller if you have one).
Remove irregular edges and bake in preheated 350F oven for 25 minutes until the color has gotten slightly paler.
Allow to cool completely IN THE PAN.
Store in zip top bag with as much air removed as possible for up to 14 days.
Ingredients:
spices, cinnamon, ground
leavening agents, baking soda
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
Directions:
In a food processor, combine cinnamon, baking soda, salt, baking powder, flour, brown sugar and graham flour.
Pulse to combine.
Add very cold butter and pulse until it resembles coarse cornmeal.
Add molasses, milk and vanilla.
Pulse until a smooth dough forms.
Press dough into a 1/2" thick disc, wrap in plastic and refrigerate 30 minutes.
Roll dough between sheets of parchment to 1/8" thickness.
Cut into 2x2" squares with a pizza cutter (or an accordion cutter, if you have one).
Prick each cracker 3 times with the tines of a fork (or a docking roller if you have one).
Remove irregular edges and bake in preheated 350F oven for 25 minutes until the color has gotten slightly paler.
Allow to cool completely IN THE PAN.
Store in zip top bag with as much air removed as possible for up to 14 days.