Posts
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup oat flour (process ½ cup of rolled oats in food processor until powdery)
1/3 cup plus 1 TBSP sugar
1/2 tsp. baking soda
Pinch of salt
1/3 cup butter or oil
1-3 TBSP milk or water
1 TBSP honey
Mix dry ingredients in a large bowl. Heat oil, honey and water until melted. Pour honey mixture into dry ingredients and mix until dough can be formed into a ball (dough will be closer to the consistency of very dry cookie dough). Chill for at least 30 minutes. Roll out dough onto an ungreased cookie sheet 1/4” thick or less. Bake at 350 F for 7-10 minutes. Prick with a fork as it comes out of the oven and quickly cut into rectangles with a pizza cutter.
*****
These taste so much better than the boxed version of graham crackers! The same sweet honey taste but a little chewy in the middle and so much more flavor! These are a perfect snack.
Don’t worry if the dough looks a little funny after mixing, as long as you can mold it into a rough looking ball, it’s moist enough. Once the dough chills, it will roll out easily. Recipe courtesy of Battling the “MSG Myth” A Survival Guide and Cookbook.
Graham Crackers
Subscribe to:
Post Comments (Atom)
6 Comments:
Wow! I'm impressed! WTG making your own graham crackers!
About how many crackers does this recipe give you?
Hi Emily, I haven't counted the number of crackers but there is enough dough to make two batches on a cookie sheet pan.
I just ordered two cookie sheet pans with three sides that are flat which will make rolling out crackers and cutting pizza so much easier. I can't wait to try them out. I just bought a new pizza cutter too that makes the job a lot easier (I just love any gadget that makes cooking easier!).
Have you tried the bagels yet?
How would these do for a Gingerbread house? We are not fans of gingerbread. :P
Hi Sunchips! I would suggest rolling out the dough like the instructions list, then using a pattern, cut out the pieces for the gingerbread house. Then bake just a minute or two longer than the original instructions. I would suggest the longer baking to get them a little more crisp.
Here is a link for a few gingerbread patterns:
http://www.elise.com/recipes/archives/004212how_to_make_a_gingerbread_house.php
Good luck, sounds yummy!
If I don't have whole wheat flour, can I use all purpose flour instead? Or would that mess up the result too much?
Post a Comment