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Saturday, October 20, 2007

Graham crackers

The Altitude Adjustment Section
I love graham crackers and I always have. I like them by themselves or dipped in a glass of milk or smothered in dark chocolate. Why not make them yourselves? It’s so easy! Here is a great recipe from The King Arthur Flour Cookie Companion, the best cookie recipe book, ever.

1/2 cup A.P. flour
1 1/2 cups whole wheat flour
3/4 cup confectioner's sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsalted butter
2 tablespoons honey
2 tablespoons cold milk

Preheat oven to 325. Line 2 baking sheets with parchment. In a medium bowl, whisk together the flours baking powder, sugar, salt and cinnamon. With your fingertips blend in the butter until mixture is evenly crumbly. In a separate bowl, combine honey and milk. Add this to the dry ingredients and mix with a fork till dough comes together. If too dry add a bit more milk. Turn dough onto lightly floured surface and knead 10 or 12 times. Roll half the dough at a time. Roll directly onto parchment into a 10x14 inch rectangle 1/16 inch thick. Trim the edges so they are straight and prick the dough with a docker or 2 forks in a nice even pattern — this stops it from rising up. Using a pizza cutter, cut the dough into 16 rectangles. Now pick up parchment with dough and place it on cookie sheet. Bake for 15 minutes, or until medium golden brown. Remove to a cooling rack for 8-10 minutes then crack apart on scored lines. Now melt a vat of chocolate and start dipping, that’s just one suggestion.