Title: Graham Crackers
Categories: Breads
Yield: 24 Crackers
1 c All-purpose flour
3/4 c Whole-wheat flour
1/2 c Rye flour; plus additional
- for rolling out the dough
5 tb Sugar
1/2 ts Salt
1/2 ts Baking soda
1 ts Baking powder
1/4 ts Cinnamon, ground
3 tb Unsalted butter; chilled &
- cut into small bits
1/4 c Vegetable shortening; solid
2 tb Honey
1 tb Molasses
1/4 c Water; cold
1 ts Vanilla extract
Blend the all-purpose flour, whole-wheat flour, rye flour, sugar,
salt, soda, baking powder, and cinnamon in a bowl. With a pstry
blender or your fingertips, work in the butter and shortening until
small, even particles are formed.
Mix together the honey, molasses, water, and vanilla extract in a
small bowl. Sprinkle gradually into the dry ingredients, tossing
with a fork until the liquid is evenly incorporated. Press the
dough together into a ball. It may be crumbly, but do not add
water. Wrap in plastic and chill for several hours or overnight.
Preheat the oven to 350 F (175 C).
Halve the dough. Let soften about 15 minutes.
Sprinkle a sheet of waxed paper sparingly with rye flour, place one
piece of the dough on top and flatten it with a rolling pin.
Sprinkle lightly with rye flour and top with another sheet of waxed
paper. Roll out to form a rectangle roughly 7x15", rolling slowly
and with even pressure so the crumbly dough does not break.
Peel off the top sheet of waxed paper and prick the dough all over
at 1/2 to 1" intervals, using a skewer, sharp-tined fork or a
puff-pastry pricker if you have one. Cut into approximately 2-1/2"
squares. Transfer the squares to a large, ungreased baking sheet
with a spatula, placing them very close together (almost touching).
Repeat the process with the remaining piece of dough. Re-roll and
cut the scraps.
Bake the crackers in the middle level of the oven for about
15 minutes or until they brown lightly on the edges. Remove to a
rack and let cool completely, then store airtight. Keep for at
least 24 hours before serving.
Recipe by Better Than Store-Bought by Schneider and Colchie
