Homemade Graham Crackers

• portioner: 16 servings
• aktiv tid: 20 minutes
• total tid: 1 hour 35 minutes

Ingredienser

1/4 cup unsalted butter, softened

1/3 cup honey

2 tablespoons molasses (or more honey)

1 3/4 cups white whole wheat flour (230g), plus extra for rolling

1 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

2-3 tablespoons milk of choice

Vejledning

With a hand mixer or stand mixer, cream butter, honey, and molasses together. Beat on medium-high speed until light and fluffy.

Add the rest of the ingredients and mix on low speed. The mixture will look crumbly at first. Add 2 tablespoons of milk and mix until a dough forms. If it looks dry still, add another tablespoon of milk.

Shape into a flat disc and cover with plastic wrap. Refrigerate for at least 1 hour. Chilling the dough will make it easier to roll out so do not skip this step.

When ready to bake, preheat oven to 350°F. Take the dough out of the fridge and let it sit at room temperature for a few minutes to make it easier to work with. Place a sheet of parchment paper on your work surface.

Lightly sprinkle with a small amount of flour. Place dough in the center and place a second sheet of parchment paper on top. Roll from the center outwards, using light, even pressure and turning the dough occasionally to maintain an even thickness, about 1/8 inch is ideal. The thinner you roll it, the crispier the crackers will be. And try your best to roll it into a rectangular shape.

Using a pizza cutter, trim the sides and cut into 2x3 inch rectangles.

Transfer the entire parchment paper (there's no need to separate the rectangles). Prick each cracker with a fork to create the signature graham cracker dotted pattern.

Bake for 14-17 minutes, until golden brown. They may seem soft but will crisp up as it cools so cool completely and break them into individual crackers.

Ernæring

• Kalorier: 100 kcal
• Fedt i alt: 3 g
• Natrium: 107 mg
• Kulhydrater i alt: 17 g
• Kostfiber: 1 g
• Sukker i alt: 8 g
• Protein: 2 g