Post by Granny Smith on Apr 16, 2009 22:10:09 GMT -5
Graham Crackers
1/8 t. cinnamon
1/2 t. baking soda
1/2 t. salt
3/4 t. baking powder (aluminum free)
1/2 c. all-purpose flour
1/4 c. dark brown sugar
2 c, graham flour*
6 T. cold butter, cut into 1/2" cubes
1/3 c. molasses
3 T. milk
1/2 t. vanilla
Combine cinnamon, baking soda, salt, baking powder, all-purpose flour, brown sugar, and graham flour.
Cut in butter until mixture resembles meal.
Add milk, molasses, and vanilla. Mix to make a soft, slightly sticky dough. Flatten into a thick disk, wrap in plastic wrap, and refrigerate 30 minutes.
Cut a sheet of parchment to fit your baking sheet. Roll out dough on parchment to 1/8" thick. Gently slide parchment onto baking sheet. Cut into desired-size squares or shapes, remove trimmings, separate cookies slightly, and dock each cookie with a fork.
Bake at 350° F for 25 minutes or until cookies are firm to the touch. Cool completely in pans. Store in air-tight container.
* Graham Flour *
2/3 cup all-purpose flour
1/3 cup wheat bran
1 1/2 t. wheat germ
Mix well. Use in place of one cup graham flour in recipes.
1/8 t. cinnamon
1/2 t. baking soda
1/2 t. salt
3/4 t. baking powder (aluminum free)
1/2 c. all-purpose flour
1/4 c. dark brown sugar
2 c, graham flour*
6 T. cold butter, cut into 1/2" cubes
1/3 c. molasses
3 T. milk
1/2 t. vanilla
Combine cinnamon, baking soda, salt, baking powder, all-purpose flour, brown sugar, and graham flour.
Cut in butter until mixture resembles meal.
Add milk, molasses, and vanilla. Mix to make a soft, slightly sticky dough. Flatten into a thick disk, wrap in plastic wrap, and refrigerate 30 minutes.
Cut a sheet of parchment to fit your baking sheet. Roll out dough on parchment to 1/8" thick. Gently slide parchment onto baking sheet. Cut into desired-size squares or shapes, remove trimmings, separate cookies slightly, and dock each cookie with a fork.
Bake at 350° F for 25 minutes or until cookies are firm to the touch. Cool completely in pans. Store in air-tight container.
* Graham Flour *
2/3 cup all-purpose flour
1/3 cup wheat bran
1 1/2 t. wheat germ
Mix well. Use in place of one cup graham flour in recipes.