Graham Crackers

I love graham crackers, and homemade, naturally sweetened graham crackers are the best. This is an easy, inexpensive recipe. It uses whole wheat pastry flour instead of graham flour. These are fantastic served with honey-sweetened goat cheese and are great slathered with peanut butter and naturally sweetened jelly(see Honey Strawberry Jam) for a traditional after-school snack.

Ingredients
1/2 cup all-purpose flour
1 1/4 cups whole wheat pastry flour
1/2 cup stone-ground whole wheat flour
1 tspn baking powder (non-aluminum)
1/2 tspn baking soda
1/4 tspn ground cinnamon
1/2 tspn salt
1/2 cup (1 stick) cold butter, cut into slices
1/2 cup honey
1/4 cup maple syrup
1 tspn vanilla extract

Preparation

1. In a mixing bowl, mix together the flours, baking powder, baking soda, cinnamon, salt, and butter. Mix until the dough resembles coarse meal.
2. Mix together the honey, maple syrup, and vanilla extract. Blend in with the dry ingredients and mix until you can form a ball.
3. Place the ball between the two sheets of parchment paper and gently roll it out to about 1/2 inch thick. Place in the refrigerator for at least 1 hour to chill.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Divide the dough into two pieces. Take one piece, put it between two pieces of parchment paper and roll out to 1/8 inch thick, being careful to roll it evenly.
6. Cut the rolled dough into 2 inch squares or cut with cookie cutters. If you want them to look like store-bought graham crackers, prick with a fork. Transfer to a greased cookie sheet (or line with parchment paper).
7. Bake for about 15 minutes, or until firm. Serve at room temperature.

Recipe courtesy of Laura C. Martin from her Green Market Baking Book [review]

United States