Graham crackers are cookies made from whole grain flour.
Votes: 5
Time: --
Complexity: easily
Quantity: 48 pcs.
Complexity: easily
Quantity: 48 pcs.
Once you try these sweet whole-wheat graham crackers, you'll never want to eat store-bought again. Use them to make s'mores, spread them with peanut butter, or enjoy them plain.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups (190 g) premium wheat flour, plus more for working
- 1 cup (130 g) whole grain flour
- 1/2 cup (60 g) wheat germ
- 1/2 tsp salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup (230 g) softened butter
- 3/4 cup (165 g) brown sugar, packed firmly
- 2 tbsp (45 g) honey
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Recipes with similar ingredients: premium flour, whole grain flour, wheat germ, cinnamon, brown sugar, honey
Cooking the dish according to the recipe:
- Preheat oven to 180°C. In a medium bowl, combine flour, wheat germ, salt, baking soda, and cinnamon. Set aside.
- In the bowl of an electric mixer using the pastry attachment, beat the butter, brown sugar, and honey on medium speed until pale and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Reduce to low speed. Add the flour mixture and mix well.
- Place the dough on a floured surface and divide it into four pieces. Roll each piece between two sheets of floured parchment paper into a 23 x 15 cm rectangle, about 0.3 cm thick.
- Using a grooved pastry wheel, trim the edges of each rectangle and cut it into three 6 x 3-inch (15 x 7.5 cm) rectangles. Using gentle pressure to avoid cutting completely through the dough, score each rectangle in a crisscross pattern to create four 3 x 1.5-inch (7.5 x 4 cm) crackers. Transfer the parchment-lined dough to a baking sheet and freeze for 20 minutes to firm up.
- Remove two baking sheets of dough from the freezer. Prick the crackers with a fork. Transfer to a large baking sheet lined with parchment paper. Bake, rotating the baking sheet halfway through, until golden brown, 8-9 minutes. Repeat with the remaining dough. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Culinary advice: Crackers can be stored in an airtight container at room temperature for up to 3 days.
Categories:
recipe / Breakfast / Desserts / Cookie / American cuisine
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