Thursday, November 02, 2006

Graham Crackers

I really like the idea of making things usually store-bought at home- just to see if it can be made at home, and made better. In this case, the answer is yes. Graham crackers are really wonderful. They are one of the perfect afternoon snacks. These crackers are quite different from store bought. They aren't as flaky, but are much more like a cracker. Inspired by my recent visit to the Ferry Building and Miette, I made my graham crackers round, instead of little rectangles. I think they actually taste better this way. For this reason, I also changed the directions slightly, needing to roll out the dough to make my rounds. I also added a little molasses. It gave the crackers just the right dark color. I found this recipe in dear Martha's Baking Handbook. I'm slowly working my way through it.

Graham Crackers

1 1/2 cups all prupose flour
1 1/2 cups graham flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 sticks, (1 cup), unsalted butter, room temperature
3/4 cup packed light brown sugar
2 tbs. honey
1 tbs. molasses

In a medium bowl, whisk together both flours, baking soda, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle, beat butter, brown sugar, and honey on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. With mixer on low, add the flour mixture; beat until just combined.
Turn out the dough onto a lightly floured suface. Divide dough in half, and shape into disks. Wrap in plastic wrap and chill until firm. Place cookie sheets lined with Silpat baking mats or parchment in refrigerator as well.
Preheat the oven to 350 degrees. Remove dough from the refrigerator to temper slightly.
Roll out dough to 1/8 inch thickness. Cut using a biscuit cutter, then place cookies on chilled baking sheets. Place baking sheets with cookies back into the refrigerator for 10 minutes. Prick crackers with a fork. Transfer baking sheets to oven, and bake until edges are starting to brown, 15-18 minutes, rotating sheets halfway through baking. Leave cookies on sheets 2-3 minutes after taking them out of the oven. Transfer cookies to wire racks to cool completely.


Aundra said...

They were so good I ate the whole bag in one morning and later ate half of one your daughter go bored with it. MMMMMMMM

Tasha said...

I'm moving to California so I can be closer to your cooking. Holy Jeebus, woman, where do you find the time to be such a kitchen rockstar? And couldn't you just start a little mini-bakery? Or something? Your gifts must be shared with the world! (Or at least with me the next time I visit.)

Meme said...

Come on by, Tasha! I need more mouths to eat what I make!! Poor husband can't keep up!