Sunday, June 13, 2010

Homemade Graham Crackers

When I first discovered the world of baking blogs I noticed several posts from different blogs all began with "For this month's Daring Bakers challenge..."  After creating my own blog I decided to look into the Daring Bakers challenge and discovered that the Daring Bakers are a group of bakers from around the world who try the same new recipe once a month.   

Before applying for entry into the group I decided to try a recipe from a previous month's challenge as a test run.  I thought homemade graham crackers would be a great start and boy was I right!  They looked and tasted like graham crackers should and I even got to use my new pastry cutter for the fluted edges.  I was recently accepted to the Daring Bakers, so look out for my first "challenge" post later this month!

Homemade Graham Crackers


2 cups flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 tsp cinnamon
1 cup unsalted butter, at room temperature
1/2 cup dark brown sugar
1/4 cup honey
Turbinado sugar, for sprinkling 


Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

Whisk together the flours, salt and cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer, cream together on medium speed the butter and brown sugar for about 2 minutes. Scrape down the bowl, and beat in the honey. Stir in the dry ingredients on low speed. Scrape the dough out onto a sheet of plastic wrap and pat it into a disc. Refrigerate until firm but still pliable, about one hour.

Turn the dough out onto a lightly floured surface and roll out to about an 1/8-inch thick.  Use a cookie cutter or pastry cutter to cut out cookies and place on the prepared baking sheets.  Sprinkle with the turbinado sugar and poke holes with a toothpick (if desired). Chill the cut cookies on the sheets for at least 15 minutes before baking.  Bake 14 to 16 minutes until golden. Let the cookies set for a minute before transferring them to a wire rack to cool completely.

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