Homemade Graham Crackers

Homemade Graham Crackers

AuthorJulie

1 cup butter
3/4 cup brown sugar
2 Tbsp Crosby’s fancy molasses
1 Tbsp milk
1 tsp vanilla
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup wheat germ or oat bran
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt

1

In a large bowl, beat the butter and brown sugar until pale and fluffy; beat in the molasses, milk and vanilla. Add the dry ingredients and beat on low speed or stir by hand until you have a soft dough. Wrap in plastic or waxed paper and chill for at least 30 minutes.

2

Divide the dough into four pieces and roll each piece out between two sheets of parchment paper to about 1/8-inch thin. Move the rectangle to a baking sheet, peel off the top layer of parchment, cut into squares or rectangles and freeze until firm. Meanwhile, preheat the oven to 350F.

3

Remove from freezer, prick all over with a fork and bake for 10 minutes, until golden. If you like, separate the crackers and bake for a few more minutes.

Ingredients

 1 cup butter
 3/4 cup brown sugar
 2 Tbsp Crosby’s fancy molasses
 1 Tbsp milk
 1 tsp vanilla
 1 1/2 cups all-purpose flour
 1 cup whole wheat flour
 1/2 cup wheat germ or oat bran
 1 tsp baking soda
 1/2 tsp cinnamon
 1/4 tsp salt

Directions

1

In a large bowl, beat the butter and brown sugar until pale and fluffy; beat in the molasses, milk and vanilla. Add the dry ingredients and beat on low speed or stir by hand until you have a soft dough. Wrap in plastic or waxed paper and chill for at least 30 minutes.

2

Divide the dough into four pieces and roll each piece out between two sheets of parchment paper to about 1/8-inch thin. Move the rectangle to a baking sheet, peel off the top layer of parchment, cut into squares or rectangles and freeze until firm. Meanwhile, preheat the oven to 350F.

3

Remove from freezer, prick all over with a fork and bake for 10 minutes, until golden. If you like, separate the crackers and bake for a few more minutes.

Homemade Graham Crackers
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