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Glad to see you stop by! This is a collection of recipes I have developed, received from friends or was inspired by and altered somehow. While I try to post all food photos I just cannot help but share some of my Vintage clippings with you from my Gran's recipe drawer, my great Gran's tin and of course my Mum's treasure trove of her Gran's lovely publications all kept so prim, not to mention the cache my Mum also had and even mine too! They are all regularly used recipes, loved by my family, friends, and now you my treasured readers Enjoy!

Wednesday, November 24, 2010

Graham Crackers by Martha and I just love to use them! The Best

Homemade Graham Crackers

Once you taste one of these sweet whole wheat crackers, you may never go back to the store-bought variety again. Use them as the base for homemade s'mores, sandwich them with peanut butter, or simp...

Homemade Graham Crackers
Once you taste one of these sweet whole wheat crackers, you may never go back to the store-bought variety again. Use them as the base for homemade s'mores, sandwich them with peanut butter, or simply enjoy them on their own.

Ingredients

Makes 20
  • 1 1/2 cups all-purpose flour, plus more for working
  • 1 cup whole-wheat flour
  • 1/2 cup untoasted wheat germ
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened (2 sticks)
  • 3/4 cup packed light-brown sugar
  • 2 tablespoons high-quality honey

Directions

  1. Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
  2. Put butter, brown sugar, and honey into 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.
  3. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
  4. Using a fluted pastry wheel, trip the outermost edges or 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.
  5. 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.


Read more at Marthastewart.com: Homemade Graham Crackers - Martha Stewart Recipes

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