graham crackers

Graham Crackers

1 1/2 cups (180 g) all-purpose flour
1 1/3 cups (150 g) whole wheat or graham flour
1 tsp baking soda
1/2 tsp salt
2/3 cup demerara sugar
1 tbsp molasses
1 cup (2 sticks) unsalted butter, at room temperature
2 tablespoons honey
1/2 tsp vanilla extract (optional)
2/3 cup sugar (optional)
1 tsp - 1 tbsp cinnamon (optional)
+ mix the first four items in a bowl
+ in a larger bowl bowl mix the sugar and molasses, honey, vanilla extract
+ use a hand mixer to mix until fluffy
+ slowly mix in the dry items from the first bowl until a dough has formed
+ lay out some plastic wrap
+ transfer the dough to the wrap and flatten it out
+ wrap the dough in the plastic wrap
+ chill it for at least 30 minutes in the fridge
+ Preheat oven to 350
+ Put a silicone baking mat on the counter
+ break the dough in half and put it on the baking mat
+ roll out the dough to be 1/8 inch (3 mm) thick
+ cut into the shape you want (5x2.5 inches (12.7x6.3 cm) is traditional)
+ use a fork to dimple each of the crackers
+ bake for 16-20 minutes rotating half way through
! They will be soft, don't panic. They will crisp up as they cool
+ sprinkle the sugar and cinnamon over the cookies (optional)
+ once they have cooled enough to move you can transfer them to a cooling rack
+ they will firm as they cool
+ store in air tight container for up to 5 days


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