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Graham Crackers |
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Serves: 3 Print this Recipe1 cup unbleached flour 3/4 cup whole wheat flour 1/2 cup rye flour 1/4 cup brown sugar 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon cinnamon ground 3 tablespoons butter real, chilled and cut in small pieces 1/4 cup vegetable shortening solid 2 tablespoons honey 1 tablespoon molasses 1/4 cup water cold 1 teaspoon vanilla extract Sugar (optional) Ground cinnamon (optional) Combine the flours, brown sugar, baking soda, baking powder, and cinnamon. With pastry blender or fork, work in butter and shortening until the consistency of meal. Combine honey, molasses, water, and vanilla. Tossing with a fork, add honey mixture slowly into dry ingredients until evenly mixed. Form into a ball, wrap, and chill for several hours (mixture may be somewhat crumbly). Divide dough, let soften 15 minutes, and roll on a lightly floured pastry cloth into 7 x 15-inch rectangles. With a sharp-tined fork, prick at 1/2 -inch intervals and cut into 2 1/2 -inch squares. If desired, sprinkle with a sugar and cinnamon mixture. Place on an ungreased cookie sheet and bake in a preheated 350° F oven for 15 minutes or until lightly browned. Cool on a wire rack and store in an airtight container. Crackers will be tastier if allowed to mellow for a day. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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