Look for graham flour in natural food stores on in the baking aisle or "healthy" section of well stocked supermarkets. If you can't find it, you can use 1 and 1/4 cups of whole wheat flour combines with 1/4 of a cup of toasted wheat germ, although the results won't be the same.
YIELD:10 Large Crackers
- 1 1/2 cup Graham Flour
- 1 cup All-Purpose Flour
- 1/2 cup Brown Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Cinnamon
- 1/2 cup Unsalted Butter, Chilled, Cut into small pieces
- 6 tablespoons Milk
- 2 tablespoons Honey
- 1 teaspoon Vanilla
DIRECTIONS:Preheat oven to 350 degrees. Place in a food processor and process to blend:
Add and pulse until incorporated, about 12 pulses:
Butter, chilled, cut into small pieces
Whisk together, then add to dry mixture and process to blend:
Pinch mixture together; if it seems crumbly, add 1 more tablespoon milk.
Turn out onto floured counter and roll to 1/4 inch thickness, then cut with your favorite Ann Clark cookie cutter. Place on cookie sheet, then brush with milk and sprinkle with cinnamon sugar.
Prick each cracker a few times with a fork. Bake until firm, dry looking and very lightly browned on the edges, about 20 minutes, switching and rotating pans halfway through baking. Remove from oven and let cool 5 minutes on cookie sheets, then place on wire rack and cool completely. (Graham crackers may be still soft when they come out of the oven but should firm up and become more cracker-like as they cool.)
My favorite shapes for Graham Crackers include the School Bus cutter, the Seashell cutter, and the Teddy Bear cutter.
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