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MY COOKBOOK
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22.11.17

HOMEMADE GRAHAM CRACKERS

  
After several years of Almond Roca deprivation this is the year, my old standby will reappear for Christmas. As usual, the solution was at my fingertips and yet I could not see it. After I gave up on the notion of finding graham flour, it isn’t available in every country, the next step was finding a substitution. As it turns out it is whole wheat flour. The only difference being that the components, wheat grain, bran, germ, and endosperm, are separated and ground separately.

This all started a few years back when our annual Christmas Almond Roca went horribly wrong. After the masters of corporate greed decided we wouldn’t be getting the same quality Graham Crackers we grew accustomed to. I suppose if one often ate Graham Crackers with gradual changes the deteriorating quality could have gone unnoticed, but clearly we didn’t fit that category. Now if you want to waste good chocolate on substandard crackers, keep buying it. I on the other hand will supply my Graham Cracker needs myself. Thanks to Egg Rolls & Sauce, these are delicious!

Homemade Graham Crackers

1-1/4 cups flour
1-1/3 cups graham or whole wheat flour
1 tsp baking soda
1 cup salted butter, soft
2/3 cup brown sugar
3 Tbsp honey

  • In a bowl, whisk together flours and baking soda.
  • In a separate bowl, beat the butter, brown sugar, and honey until light and fluffy.
  • Reduce the speed and gradually incorporate the flour mixture to form a dough.
  • Line a 16x12 inch baking tray with parchment paper. This is a rather large baking tray, if yours is smaller, you will have to divide the dough between two smaller trays.
  • Press the dough out on the parchment paper, tacking, patching and rolling the dough into an even layer.
  • Place the baking tray in the freezer for 15 minutes.
  • Meanwhile preheat the oven to 350F.
  • Remove the baking tray from the freezer and with a large knife score the dough into squares and poke the squares with fork
  • Place in the preheated oven and bake for 20-25 minutes.
  • Remove from the oven and with a dough scraper cut through along the scored lines.  
  • The crackers will firm up as they cool.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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