Graham crackers

Thank you for visiting KrisandLarry.com - We are a homschooling, homesteading family from Arizona.

If you are looking for the FREE Digital Scrapbooking Section, Click Here

We try to stay to a schedule on our website, but that doesn't always happen 😉
Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry and Summer Crafts with Kids -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
---------------------------------------------------------------------------

I found this AWESOME Recipe to make our own

Homemade Graham Crackers

on the Martha Stewart Site

Ingredients

Makes 20

  • 1 1/2 cups all-purpose flour, plus more for working
  • 1 cup whole-wheat flour
  • 1/2 cup untoasted wheat germ
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened (2 sticks)
  • 3/4 cup packed light-brown sugar
  • 2 tablespoons high-quality honey

Directions

  1. Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
  2. Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
  3. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
  4. Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
  5. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

Wealth is worthless in the day of wrath, but righteousness delivers from death.


This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday
Spread the love
  •  
  •  
  •  
  •  
  •  
  •