source: http://breadtopia.com/organic-heritage-graham-crackers/
This is a great recipe to make, and later enjoy, with kids. Adapted from The Smitten Kitchen's recipe, based on Nancy Silverton's Pastries from the La Brea Bakery.
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 3 hours, 20 minutes
Yield: 24 Full Size Graham Crackers (3"x 4")
Ingredients
2 1/2 cups plus 2 Tablespoons (375 grams) organic red fife flour , non-bolted
1 cup (176 grams) organic dark brown sugar, lightly packed
1 teaspoon (6 grams) organic baking soda
3/4 teaspoon ground kosher or coarse sea salt (4 grams)
7 Tablespoons ( 1/2 ounces or 100 grams) organic butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 Tablespoons (77 grams) organic milk, full-fat is best
2 Tablespoons (27 grams) pure organic vanilla extract
Optional topping:
3 Tablespoons (43 grams) organic date sugar
1 teaspoon (5 grams) organic ground cinnamon
Instructions
Combine the dry ingredients.
Whisk together the honey, milk, and vanilla extract.
Add wet ingredients to the flour mixture.
Lay a large piece of plastic wrap on a counter and dust it lightly with flour.
Turn the dough out onto the plastic wrap and pat it into a rectangle about 1 inch thick. Wrap it and chill until firm, about 2 hours minimum or overnight.
Meanwhile prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
Roll out the dough and trim into rectangles about 1/8 inch thick.
Place the crackers on one or two parchment-lined baking sheets, leaving some room between them to account for spreading, and sprinkle with the topping.
Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second half of the batch of dough.
Adjust the oven rack to the upper and lower positions and pre-heat the oven to 350F.
Decorate the crackers as desired.
Bake for about 20 minutes, rotating the sheets halfway through to ensure even baking, until browned and slightly firm to the touch.
Let cool on a cooling rack, and enjoy!
This is a great recipe to make, and later enjoy, with kids. Adapted from The Smitten Kitchen's recipe, based on Nancy Silverton's Pastries from the La Brea Bakery.
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 3 hours, 20 minutes
Yield: 24 Full Size Graham Crackers (3"x 4")
Ingredients
2 1/2 cups plus 2 Tablespoons (375 grams) organic red fife flour , non-bolted
1 cup (176 grams) organic dark brown sugar, lightly packed
1 teaspoon (6 grams) organic baking soda
3/4 teaspoon ground kosher or coarse sea salt (4 grams)
7 Tablespoons ( 1/2 ounces or 100 grams) organic butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 Tablespoons (77 grams) organic milk, full-fat is best
2 Tablespoons (27 grams) pure organic vanilla extract
Optional topping:
3 Tablespoons (43 grams) organic date sugar
1 teaspoon (5 grams) organic ground cinnamon
Instructions
Combine the dry ingredients.
Whisk together the honey, milk, and vanilla extract.
Add wet ingredients to the flour mixture.
Lay a large piece of plastic wrap on a counter and dust it lightly with flour.
Turn the dough out onto the plastic wrap and pat it into a rectangle about 1 inch thick. Wrap it and chill until firm, about 2 hours minimum or overnight.
Meanwhile prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
Roll out the dough and trim into rectangles about 1/8 inch thick.
Place the crackers on one or two parchment-lined baking sheets, leaving some room between them to account for spreading, and sprinkle with the topping.
Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second half of the batch of dough.
Adjust the oven rack to the upper and lower positions and pre-heat the oven to 350F.
Decorate the crackers as desired.
Bake for about 20 minutes, rotating the sheets halfway through to ensure even baking, until browned and slightly firm to the touch.
Let cool on a cooling rack, and enjoy!
Detailed Instructions:
Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade, or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off repeatedly, or mix on low, until the mixture is the consistency of a coarse meal. (Alternately, if you don’t have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure the ingredients are very well incorporated.)
In a small bowl, whisk together the honey, milk, and vanilla extract.
Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay a large piece of plastic wrap on a counter and dust it lightly with flour.
Turn the dough out onto the plastic wrap and pat it into a rectangle about 1 inch thick. Wrap it and chill until firm, about 2 hours minimum or overnight. Meanwhile prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
To roll out the dough, divide it in half and return one half to the refrigerator. Siftan even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick.
The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to your desired width. Working with the shorter side of the rectangle parallel to the work surface, cut the strip to your desired size.
I used a fluted pastry wheel for a decorative look. Please note that this dough will spread in the oven, so take that into consideration when you are shaping your graham crackers.
Place the crackers on one or two parchment-lined baking sheets, leaving some room between them to account for spreading, and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second half of the batch of dough. Finally, gather any scraps together into a ball, chill until firm, re-roll, shape, and re-chill.
Adjust the oven rack to the upper and lower positions and pre-heat the oven to 350F.
To decorate the crackers, mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or the blunt end of a wooden skewer, prick the dough to form dots on either side of the dividing line. A dough docker would do the job well, and quickly.
Bake for about 20 minutes, rotating the sheets halfway through to ensure even baking, until browned and slightly firm to the touch. Let cool on a cooling rack, and enjoy!
In a small bowl, whisk together the honey, milk, and vanilla extract.Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay a large piece of plastic wrap on a counter and dust it lightly with flour.
To roll out the dough, divide it in half and return one half to the refrigerator. Siftan even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick.The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to your desired width. Working with the shorter side of the rectangle parallel to the work surface, cut the strip to your desired size.
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