Post by Loupy on Sept 24, 2017 1:33:07 GMT -7
HOMEMADE GRAHAM CRACKERS II
From: Allie @ www.recipegirl.com/2017/08/28/homemade-graham-crackers/
These Homemade Graham Crackers are so much better than the boxed kind! The homemade graham crackers come out crisp and tender, with a buttery backnote and plenty of warm brown sugar and sweet honey. They are such a treat!
Prep time: 15 min
Cook time: 15 min
Yield: 35 crackers
INGREDIENTS:
10 tablespoons unsalted butter, softened
1/3 cup dark brown sugar
1/3 cup honey
1 Eggland's Best egg
1 teaspoon vanilla extract
1 1/2 cups graham flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 to 1 3/4 cups all-purpose flour
DIRECTIONS:
Preheat the oven to 350 degrees F and line baking sheets with parchment.
Place the butter and brown sugar in the bowl of an electric stand mixer.*
Cream together on medium speed until smooth.
Add the honey, egg, and vanilla extract.
Stir together on medium speed until incorporated.
Add the graham flour, cornstarch, baking soda, and salt, and mix on low speed until combined.
Add the flour, about 1/2 cup at a time, stirring until the dough gathers itself into a ball and pulls away from the sides of the bowl.
Between 2 sheets of parchment, roll the dough out to a thickness of about 3/16 inch.
Use a 2 1/2 inch square cookie cutter to cut shapes, and transfer to the prepared baking sheets.
Use the end of a bamboo skewer to make holes (this will keep air bubbles from forming under the graham crackers as they bake.)
Bake for 14 to 18 minutes, or until golden.
Graham crackers will be somewhat soft when warm, but will become more crisp as they cool.
Cooks Notes:
You’ll notice that this recipe includes a range for the amount of flour. I used the full 1 3/4 cups when I made this batch, but I have a powerful stand mixer that really helps to incorporate all the dry ingredients into this stiff dough. You may be able to get away with less flour. Just keep in mind that the dough should be very stiff. This will make it much easier to roll it out and cut the shapes. If it’s too sticky, you’re likely to have some difficulty.
If you don't have a stand mixer, a hand mixer may be used. But the dough will be very stiff, and you may need to knead the last bit of flour in by hand.
One other thing: if you want to make cinnamon grahams, you totally can! Just sprinkle the tops of the unbaked graham crackers with cinnamon sugar before they go into the oven.
From: Allie @ www.recipegirl.com/2017/08/28/homemade-graham-crackers/
These Homemade Graham Crackers are so much better than the boxed kind! The homemade graham crackers come out crisp and tender, with a buttery backnote and plenty of warm brown sugar and sweet honey. They are such a treat!
Prep time: 15 min
Cook time: 15 min
Yield: 35 crackers
INGREDIENTS:
10 tablespoons unsalted butter, softened
1/3 cup dark brown sugar
1/3 cup honey
1 Eggland's Best egg
1 teaspoon vanilla extract
1 1/2 cups graham flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 to 1 3/4 cups all-purpose flour
DIRECTIONS:
Preheat the oven to 350 degrees F and line baking sheets with parchment.
Place the butter and brown sugar in the bowl of an electric stand mixer.*
Cream together on medium speed until smooth.
Add the honey, egg, and vanilla extract.
Stir together on medium speed until incorporated.
Add the graham flour, cornstarch, baking soda, and salt, and mix on low speed until combined.
Add the flour, about 1/2 cup at a time, stirring until the dough gathers itself into a ball and pulls away from the sides of the bowl.
Between 2 sheets of parchment, roll the dough out to a thickness of about 3/16 inch.
Use a 2 1/2 inch square cookie cutter to cut shapes, and transfer to the prepared baking sheets.
Use the end of a bamboo skewer to make holes (this will keep air bubbles from forming under the graham crackers as they bake.)
Bake for 14 to 18 minutes, or until golden.
Graham crackers will be somewhat soft when warm, but will become more crisp as they cool.
Cooks Notes:
You’ll notice that this recipe includes a range for the amount of flour. I used the full 1 3/4 cups when I made this batch, but I have a powerful stand mixer that really helps to incorporate all the dry ingredients into this stiff dough. You may be able to get away with less flour. Just keep in mind that the dough should be very stiff. This will make it much easier to roll it out and cut the shapes. If it’s too sticky, you’re likely to have some difficulty.
If you don't have a stand mixer, a hand mixer may be used. But the dough will be very stiff, and you may need to knead the last bit of flour in by hand.
One other thing: if you want to make cinnamon grahams, you totally can! Just sprinkle the tops of the unbaked graham crackers with cinnamon sugar before they go into the oven.
