Graham Crackers Recipe
Ingredients
| Butter/Margarine | 3/4 Cup (16 tbs), softened | |
| Honey | 1/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Whole wheat flour | 3 Cup (16 tbs) | |
| 1/2 cup toasted unsweetened wheat germ | ||
| 1 teaspoon each salt and ground cinnamon | ||
| Baking powder | 1/2 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
Directions
In large bowl of an electric mixer, beat butter, honey, brown sugar, and vanilla until creamy.
In another bowl, stir together flour, wheat germ, salt, cinnamon, and baking powder.
With mixer on low speed, add flour mixture to butter mixture alternately with water, blending well after each addition.
Cover tightly with plastic wrap and refrigerate until easy to handle (at least 1 hour) or for up to 3 days.
Divide dough into 2 equal portions; return one portion to refrigerator.
On a lightly floured board, pat out other portion into a 1/2-inch-thick rectangle.
Place on a lightly greased unrimmed 12 by 15-inch baking sheet and roll out with a floured rolling pin until dough completely covers baking sheet and is an even 1/8 inch thick.
Trim edges with a knife.
Using a floured pastry wheel or knife, cut dough into 3-inch squares (to obtain straight edges, use a ruler as a guide).
Prick each 3 times with a fork.
Bake in a 325° oven for about 30 minutes or until very lightly browned; remove crackers around edges of baking sheet if they brown more quickly than center crackers.
Transfer crackers to racks and let cool.
Repeat with remaining dough.
Store airtight.
In another bowl, stir together flour, wheat germ, salt, cinnamon, and baking powder.
With mixer on low speed, add flour mixture to butter mixture alternately with water, blending well after each addition.
Cover tightly with plastic wrap and refrigerate until easy to handle (at least 1 hour) or for up to 3 days.
Divide dough into 2 equal portions; return one portion to refrigerator.
On a lightly floured board, pat out other portion into a 1/2-inch-thick rectangle.
Place on a lightly greased unrimmed 12 by 15-inch baking sheet and roll out with a floured rolling pin until dough completely covers baking sheet and is an even 1/8 inch thick.
Trim edges with a knife.
Using a floured pastry wheel or knife, cut dough into 3-inch squares (to obtain straight edges, use a ruler as a guide).
Prick each 3 times with a fork.
Bake in a 325° oven for about 30 minutes or until very lightly browned; remove crackers around edges of baking sheet if they brown more quickly than center crackers.
Transfer crackers to racks and let cool.
Repeat with remaining dough.
Store airtight.
Chef
