HOMEMADE GRAHAM CRACKERS Graham flour can be hard to find. Make your own by using white flour, wheat bran and wheat germ. 1 ½ cups all-purpose flour ¼ cup wheat germ ¾ cup wheat bran ________________ 2-1/2 cups graham flour (above) 1/3 cup packed brown sugar 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 6 Tablespoons butter, cut into pats and chilled ¼ cup molasses 1/4 cup whole milk (more if needed to moisten dough to desired consistency) 1/2 teaspoon vanilla extract (optional) Place flour, wheat germ, bran, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap and refrigerate for 30 minutes. (If you don’t have a food processor, simply mix the dough by hand in a manner similar to making pie crust.) Preheat the oven to 325 degrees F. Convection baking helps make a crispier cracker. Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a large, round pizza pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 – 35 minutes or until the edges just start to darken. Remove from the oven and allow to cool completely. Once cool, break into individual crackers and store in an airtight container for up to 2 weeks. Time saver: If your family loves these as much as mine does, and you make them regularly, mix up the graham flour ingredients ahead of time and keep in a container as you would any flour. Note: I have made successful graham crackers even when the flour ingredients have varied: For example, sometimes I use a mixture of whole wheat flour and all-purpose flour. Sometimes (depending on what I have on hand) the bran and wheat germ proportions change. Dont mess with the molasses and cinnamon though, they are essential ingredients for creating the graham cracker taste we all love.
Posted on: Mon, 15 Sep 2014 14:00:32 +0000
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