Since I should be studying I make up all kinds of activities for procrastination and thought...Today is the day I finally make my plan happen!
Good thing I woke up around 7 because these small crackers are really time-consuming!
First of all, after the dough is ready, it needs to chill for at least 2 hours. And after it chilled it took me 2 more hours to bake them. Well, to roll the dough and then cut it and bake it. I made some alteration to the original recipe and I still have some other things I will do differently the next time. But they really are so good! So so so so good! Crunchy and has a depth of flavor due to the honey and the flours and the real butter. It is a little too sweet for me so I will reduce the sugar next time as well as add some new flavor. Like ginger or lemon or almond. I'm not sure yet... :) Oh and my crackers were done after 10 minutes of baking instead of the 15 or 20 as the recipe calls for.
Here is the recipe, enjoy with a cup of tea!
Graham Crackers
2 1/2 cups plus 2 tablespoons (375 grams) all-purpose flour , I used Oat Flour and Graham Flour mixed
1 cup (176 grams) dark brown sugar, I used raw cane sugar (reduce the sugar if you don't like it too sweet)
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey
5 tablespoons (77 grams) milk, full-fat is best
2 tablespoons (27 grams) pure vanilla extract
Optional Topping , I didn't put topping on
3 tablespoons (43 grams) granulated sugar
1 teaspoon (5 grams) ground cinnamon
Pulse the flour, brown sugar, baking soda, and salt in a food processor to incorporate. Add the butter and pulse on and off on and off until the mixture is the consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the soft, sticky dough barely comes together. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick (thinner is better). The dough will be sticky, so flour as necessary. Cut the dough into 2″ squares using a fluted cookie cutter or rolling cutter.
Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. Prick the crackers with a fork or wooden skewer, then bake 15 – 20 minutes, or until golden brown, rotating the pans halfway through. The cracker will not seem completely firm, but will harden as it cools. You might want to test out a few crackers to see what time works best for you.
So many!!! :P
These look awesome
ReplyDeleteThank you :)
ReplyDeleteMaking crackers is a great way to use up leftover sourdough when you refresh the jar. 1 cup starter, 2 TB butter or olive oil, 1 tsp salt, and enough whole wheat flour to make a stiff dough. Mix together, wrap in plastic wrap and leave alone for at least three hours and up to six. Roll out as thin as you can, brush with oil, cut into rectangles and bake at 450 for 10 minutes or until they turn dark.
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