Food recipes
Homemade Graham Crackers
Homemade Graham Crackers Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched wheat germ, crude salt, table leavening agents, baking soda spices, cinnamon, ground butter...
Homemade Graham Crackers
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
leavening agents, baking soda
spices, cinnamon, ground
butter, without salt
sugars, brown
honey
Directions:
Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl.
Put butter, brown sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed.
Reduce speed to low.
Add the flour mixture, and mix until combined.
Turn out dough onto a floured surface and divide into quarters.
Roll out each piece between two sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6 by 3-inch rectangles.
Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers.
Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
Remove two sheets of dough from freezer.
Pierce crackers using the tines of a fork.
Transfer to large baking sheets lined with parchment paper.
Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes.
Repeat with remaining dough.
Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature up to 3 days.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
leavening agents, baking soda
spices, cinnamon, ground
butter, without salt
sugars, brown
honey
Directions:
Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl.
Put butter, brown sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed.
Reduce speed to low.
Add the flour mixture, and mix until combined.
Turn out dough onto a floured surface and divide into quarters.
Roll out each piece between two sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6 by 3-inch rectangles.
Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers.
Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
Remove two sheets of dough from freezer.
Pierce crackers using the tines of a fork.
Transfer to large baking sheets lined with parchment paper.
Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes.
Repeat with remaining dough.
Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature up to 3 days.