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.
It all started
a few years back when our annual Christmas Almond Roca went horribly wrong. That is after
the masters of corporate greed decided we wouldn’t be getting the same quality Graham
Crackers anymore. I suppose if we ate Graham Crackers with some sort of regularity, the gradual changes of deteriorating quality may 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 take care of my Graham
Cracker needs from now on.
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.
