Sunday, October 5, 2008

Homemade Graham Crackers

As an American who always had a box of graham crackers in her house (Jayden teethed on the things!) it was hard to imagine that I could NOT find graham crackers in Australia. Don't get me wrong, I've heard tell places on the mainland apparently sell them, but I've yet to discover a box of them in Tasmania. I did find a close equivalent which is a digestive biscuit, but they were round, and expensive. (I know the round thing is a bit picky, but...)
Anyway, I decided to make my own. At first I was put off by this, because I could not find graham flour. After a little research I saw that many graham cracker recipes actually called for whole wheat flour. (Another mystery here because they only have wholemeal flour, and my bread, while wheaty, never comes out as dark as it did when made with whole wheat flour..) I ended up finding a so-so recipe which called for an unearthly amount of sugar. I opted to replace it with Xylitol mixed with a bit of molasses.
The problem with Xylitol is that while it's sweet it doesn't really give much flavor to the baked good. It also doesn't give you a crunchy product like using sugar would. So, my crackers weren't crunchy! The boys didn't mind too much, and did eat them, all though I won't declare how long the box was in the cupboard before they finally vanished.
I decided to find a new recipe, and came across one calling for only honey! I was excited. The downside is it also called for shortening, and I can't even remember the last time I bought the stuff. I figured if we were going to bother with all that fat, we might as well use butter because somehow it seemed so much less gross.
The first batch I made was gone in TWO days. No joke. The boys wanted to know when I'd make them more because they were out. So last week I made another batch up, hoping they'd leave a few for camping. No go! The little rascals. They did, however save just enough that I was able to try one with my honey marshmallows (very yummy, i'll share that recipe later..) for a s'more. It'll be a miracle if this batch survives until Friday when we head out for camping..

So, while mixing up cookies, kebabs, and an assortment of other such camping things I made up graham cracker dough last night. I say last night, because it sits in the fridge overnight. I'm sure if I had used shortening I wouldn't have had to do that, but I didn't use shortening. Want to try them? Here's the recipe:

Honey Graham Crackers
2 cups whole wheat flour
1 cup white flour
1 teaspoon baking powder
1.5 teaspoon baking soda (bi-carb of soda)
1/2 cup of butter
3/4 cup of honey
4 Tablespoons of milk

Sift the dry ingredients together (toss the wheat bits back in!) and mix well; set aside. Cream the butter and honey together. Mix the flour and milk, alternating into the creamed mixture. Place dough in plastic wrap and let chill in fridge for several hours or overnight. When ready to use liberally flour countertop. Slice off a bit of dough (I do it in sections so that it doesn't get too soft and stick to the counter.. this works well with that theory) and roll it paper thin. The thinner you roll it the crisper the cracker (just like roll-out cookies), place on a greased cookie sheet and bake for about 6-8 minutes at 350 (180). I use a square cookie cutter to get mine all the same size and shape.

Let cool on a cooling rack. Once fully cool they will be crisp, even if soft when they come out of the oven. Mind you, ones that are THICK won't usually crisp up all the way. The thinner ones do. We like our graham crackers crisp so I tend to roll them paper thin. These are scrumptious just the way they are, but you can easily put a few chocolate chips on them and a marshmallow to heat in the microwave for a few seconds. (If you use honey marshmallows you'd better heat the chocolate chips first, because honey marshmallows melt QUICKLY!) Enjoy!

1 comment:

Lisa said...

Kendra, I had to come and check out your post on your honey graham crackers . . . I'm going to make them this week for our Valentine's tea party! Thanks so much for sharing!

LisaM (from HSS)