Showing posts with label graham. Show all posts
Showing posts with label graham. Show all posts

Monday, January 25, 2010

gotta get a grahamy

my mom used to make homemade crackers when I was little. it was a long time ago and that was very nice of her, but i don't remember them. Nevertheless, I'm sure they were delicious. i still love animal crackers and graham crackers and have been curious about what the homemade version would be like. also i wondered where is this graham flavor coming from? I am aware of no spice called "graham" and cannot identify any flavors that resemble graham. now that i've seen a recipe, the code is cracked, apparently graham = brown sugar + honey.

here is the result.  these babies do not disappoint, they are similar in flavor to a gingerbread, but softer than most store bought graham crackers. I would definitely make them again and recommend serving them with cream cheese frosting or just plain dipped in milk.




Ingredients
(Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares)

2 1/2 cups plus 2 tablespoons unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher or coarse sea salt
7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 tablespoons milk
2 tablespoons pure vanilla extract

Topping
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.

Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.

Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (this is for the traditional cracker shape). Using a fork, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.