I hope you guys have had a great weekend and are planning to have a great memorial day. I’ve had a good/great weekend. Have I had a great weekend?
‘Course I did! I graduated high school!
Yay for not being a kid anymore.
Yay for not having to worry about the three papers a day in English class (okay, a week)!
Alright, I’m done now. Let’s make graham crackers.
(oh, those be my sisters. Catherine on the left, Christine on the right)
Let’s start off by gathering your dry ingredients. Into a separate bowl, put together 1 1/2 cups of All Purpose flour, 1 cup whole wheat flour (which you can find in the baking isle as well, its becomming pretty common), 1/2 cup wheat germ (something that’s a little hard to find. For some reason, I found mine in the kosher/organics isle of my local grocery store, but you can definitely find it at any health food store. It makes things a bit more…wheaty? Is that a word? Well, it is now. It also makes everything a bit more nutritious as well.), 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon baking soda. Whisk and set aside, your ready to good in this area.
Now, git’cha sum butter, brown sugar, and honey and put into a bowl (use your stand mixer, folks, I regretted doing this by hand later on, it gets a bit hard to stir.) and stir until all the little bits of butter are gone and the mixture is light and fluffy.
Dump in your dry ingredients in increments and stir. You know, the ‘uge (or is it ‘use? ‘uss? ‘ushe? I’m going to go harp on this for a few minutes.)
Now, forget to take pictures of you rolling out the graham crackers to a nice and thin thickness. I do them a little teeny bit thicker because I like a crumbly, not crisp, consistency. But you do as you would like :).
Pizza wheels are one of man’s greatest creations. We don’t eat pizza in our family (put down your pitch forks, I won’t continue until you do.). But I use mine for various baking things. You can use them for scones, cutting gumpaste, fondant, crackers, what have you. It’s just wonderful. Anyway, slice the crackers into long rectangles (after a nice chill out in the freezer) and do the same in the other direction, you’ll either get squares or rectangles, depending on how precise you are. Me? I got me a few triangles in there somehow too.
Dock the squares, rectangles, triangles, parallelograms, pentagons, aliens with a fork about four times. Or whatever you see fit, it makes them look like graham crackers. Bake them all together for 8-9 minutes. Me? I cut them a bit thicker, so it took them about 15 minutes, and I took them out when the edges of the entire sheet were light golden brown, any darker than that and they just taste burned to me.
Remove, cool, and enjoy! Heck, on memorial day, why don’t you roast some marshmallows and sandwich them between chocolate and two of these! Delish.
Homemade Graham Crackers
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
Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
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.
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.
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.
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.