Food recipes
Sylvester Graham's Crackers
Sylvester Graham's Crackers Ingredients: butter, without salt sugars, brown sugars, granulated honey wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table spices, cinnamon...
Sylvester Graham's Crackers
Ingredients:
butter, without salt
sugars, brown
sugars, granulated
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
Directions:
In the bowl of an electric mixer, cream the butter, sugars, and honey until smooth.
In a medium bowl, combine the flours, salt, and cinnamon.
Add the dry ingredients to the mixer bowl and beat until the dough just comes together.
Wrap the dough in plastic wrap and pat it into a disk.
Chill the dough in the refrigerator for at least 1 hour and up to 2 days.
Preheat the oven to 325 degrees.
Lightly grease 2 baking sheets or line them with parchment paper.
Turn the dough out onto a lightly floured surface, and roll it into a 12-inch square.
Use a knife to cut the dough into 2-inch squares.
Carefully transfer the squares to the prepared baking sheets, spacing them evenly apart, and prick them all over with a fork.
Bake until golden brown, 15 to 18 minutes.
Store in an airtight container at room temperature for up to 1 week.
Ingredients:
butter, without salt
sugars, brown
sugars, granulated
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
Directions:
In the bowl of an electric mixer, cream the butter, sugars, and honey until smooth.
In a medium bowl, combine the flours, salt, and cinnamon.
Add the dry ingredients to the mixer bowl and beat until the dough just comes together.
Wrap the dough in plastic wrap and pat it into a disk.
Chill the dough in the refrigerator for at least 1 hour and up to 2 days.
Preheat the oven to 325 degrees.
Lightly grease 2 baking sheets or line them with parchment paper.
Turn the dough out onto a lightly floured surface, and roll it into a 12-inch square.
Use a knife to cut the dough into 2-inch squares.
Carefully transfer the squares to the prepared baking sheets, spacing them evenly apart, and prick them all over with a fork.
Bake until golden brown, 15 to 18 minutes.
Store in an airtight container at room temperature for up to 1 week.