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November 16, 2018
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Graham Crackers

Want to try making your own homemade graham crackers? It's easier than you think. Although there are no spices in this recipe, the result has a subtly spicy, nutty flavor. Don't neglect to prick the crackers with a fork -- a technique called docking. This allows the steam to escape from the liquid ingredients. Without it, you'll have soggy crackers instead of crisp ones.

1/2 stick (4 tablespoons) unsalted butter, softened
1 large egg, well beaten
6 tablespoons sugar
4 tablespoons honey
1 1/2 cups graham or whole wheat flour
3/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 teaspoon salt

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper and set the oven racks at the upper middle and bottom levels. Combine the butter, egg and sugar in a bowl and beat until smooth and creamy. Stir in the honey and blend.

Stir together the graham flour, all-purpose flour, cinnamon, baking soda and salt. Add to the butter mixture in two parts, blending thoroughly in between. The dough will hold together and be fairly sticky.

Liberally dust a surface with graham flour and roll the dough to a thickness of about 1/8 inch. Cut the dough into 2 dozen individual crackers and prick each cracker 6 or 8 times with the tines of a fork.

Place the crackers on the prepared cookie sheets. Bake on the first side for 6 to 9 minutes, then remove briefly from oven. Turn each cracker over and switch the cookie sheets so that the one from the upper rack is now on the bottom and vice versa. Bake for an additional 6 to 9 minutes or until deep golden brown.

Remove from heat and transfer crackers to wire racks to cool completely. Store for up to a week in an airtight container. Makes about 2 dozen graham crackers.

Catherine Vodrey

Thursday, August 09, 2001

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