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THE RECIPE
Serving: 48crackers
Ingredients
Crackers:
1/2 cup all-purpose flour
1 1/4 cups whole-wheat flour
1/2 cup light rye flour (rye flour can be found in health
food stores)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) cold butter, cut into pea-size bits
2 tablespoons honey
2 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla extract
Method
Graham Crackers: In a food processor or the bowl of an
electric mixer, mix together the flours, sugar, baking
powder, baking soda, salt, and cinnamon. Add the cold
butter and mix or process until the mixture resembles
coarse meal. Add the honey, molasses, water, and vanilla.
Mix until the dough comes together in a ball.
Between 2 sheets of waxed paper or plastic wrap, roll
the dough 1/2-inch thick. Chill for 1 hour, until
firm. Set a rack in the middle of the oven and preheat
to 350 degrees F. Lightly flour the dough and roll
1/8-inch thick. With a sharp knife or cookie cutter,
cut into 2-inch squares. Arrange the crackers on nonstick
or parchment lined cookie sheets. With a fork, prick
several holes in each cracker. Bake for 15 minutes,
until lightly browned at the edges. Remove from the
oven and let cool in the pan.
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