Food recipes
Graham Crackers
Graham Crackers Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking soda spices, cinnamon, ground salt, table butter, without salt sugars, brow...
Graham Crackers
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
salt, table
butter, without salt
sugars, brown
honey
Directions:
Preheat oven to 350F.
In a medium bowl whisk together the flours, baking soda, cinnamon and salt.
Set aside.
The butter should be soft but not runny.
In a large bowl beat butter until creamy (and even a little fluffy).
Add sugar and honey and beat well.
Pour flour mixture into the large bowl and mix with a rubber spatula until the color is uniform and the dough easily forms into a ball.
Divide the dough into 4 equal-sized balls.
Put each ball in-between parchment or wax paper and roll it out with a rolling pin until it is 1/8-inch thick.
(If the dough is too sticky, your room temperature may be too high.
Wrap up the dough and put it in the fridge for 30-60 minutes.)
Cut the dough into 1 1/2-inch squares.
Transfer the squares onto a parchment lined baking sheet about 1/4-inch or more apart.
Pierce each square once with a fork.
Bake the crackers for 5-8 minutes, rotating once, or until the edges are golden.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
salt, table
butter, without salt
sugars, brown
honey
Directions:
Preheat oven to 350F.
In a medium bowl whisk together the flours, baking soda, cinnamon and salt.
Set aside.
The butter should be soft but not runny.
In a large bowl beat butter until creamy (and even a little fluffy).
Add sugar and honey and beat well.
Pour flour mixture into the large bowl and mix with a rubber spatula until the color is uniform and the dough easily forms into a ball.
Divide the dough into 4 equal-sized balls.
Put each ball in-between parchment or wax paper and roll it out with a rolling pin until it is 1/8-inch thick.
(If the dough is too sticky, your room temperature may be too high.
Wrap up the dough and put it in the fridge for 30-60 minutes.)
Cut the dough into 1 1/2-inch squares.
Transfer the squares onto a parchment lined baking sheet about 1/4-inch or more apart.
Pierce each square once with a fork.
Bake the crackers for 5-8 minutes, rotating once, or until the edges are golden.