Graham Crackers: An American Treat

As part of my recipe for S’mores I needed to make Graham crackers, which besides snacking, pie crusts and S’mores have no other culinary purpose. I had attempted to make them once before using a recipe from 101 Cookbooks, which could have turned out better, so this time I opted for an Alton Brown recipe. He is one of my favorite TV food personalities, because I love his use of science to dissect a recipe and demystifying the “magic” that happens in the kitchen.

8 3/8 oz (238g) graham flour
1 7/8 oz (53g) all-purpose flour
3 oz (85g) dark brown sugar
3/4 tsp aluminum-free baking powder (article about why go aluminum-free)
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 tsp ground cinnamon
3 oz (85g) unsalted butter, cut into 1/4 inch (.64 cm) pieces and chilled
1 1/8 oz (32g) molasses
1 1/8 oz (32g) honey
1 1/2 oz (.45ml) milk
1/2 tsp pure vanilla extract

Combine all of the dry ingredients in a food processor fitted with the metal blade attachment.  Pulse to combine.

Add butter and plus to combine till you get a coarse meal.  Add molasses, honey, milk and vanilla and process till the dough starts to come together enough to form a ball, about 1 minute.

Pour dough onto a sheet of plastic wrap and form into a thin disk, wrap and refrigerate at least 30 minutes.

After the dough has chilled, roll out between two sheets of parchment paper till about 1/8 inch (.31cm) thick.

Using a pizza cutter (which I didn’t have and you can see the coarse edges of my crackers) cut into  2 inch (5cm) squares and prick with the tines of a fork.  Bake at 350F (177C) for 20 – 25 minutes till the edges start to brown.

Allow to cool completely on a wire rack.  Once, cook break the pieces and store in an airtight container for 2 weeks.

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Author: caseyangelova

Eating, Gardening & Living in Bulgaria

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