Homemade Graham Crackers

Tested Recipe Adapted from www.joyofbaking.com

Ingredients:

3/4 cup (95 grams) whole wheat flour

1/2 cup (65 grams) all-purpose flour

1/4 cup (13 grams) wheat bran

1/3 cup (65 grams) granulated White sugar

¼ tsp baking powder

¼ tsp baking soda

¼ tsp salt

7 tbsp (95 grams) cold unsalted butter, cut into small chunks

1 tbsp (20 grams) mild flavored honey

2 tbsp (30 grams) milk

1/2 tsp pure vanilla extract

Preparation Instructions:

Place the flours, wheat bran, sugar, baking powder, baking soda, and salt in the bowl of your food processor and process until combined. Add the cold pieces of butter and process until it looks like coarse crumbs. Add the honey, milk, and vanilla extract and process until the batter starts to clump together.

Then divide the dough in half. Take half of the dough and roll in between two sheets of parchment or wax paper until it’s 10×9 inches (25x23cm). As you roll, periodically check the top and bottom sheets of parchment and smooth out any wrinkles. Using a ruler and a sharp knife or pizza cutter, cut the 9 inch (23 cm) width into 4 – 2 1/4 inch (5.5cm) wide strips. Then cut each strip in half, so each cracker is approximately 2 1/4 inches wide and 5 inches long (5.5 x 12.5cm). (you will get 8 rectangles from each half of dough.) Slide the dough (and the parchment paper) onto a baking sheet and place in the refrigerator until cold and firm (about 30 minutes). (For faster chilling, place in the freezer for about 15 minutes).

Meanwhile, preheat the oven to 350 degrees F (180 degrees C), with the oven rack in the centre position.

Once chilled, remove from refrigerator and peel off the top piece of parchment paper. To make the Graham crackers look like the store bought ones, take a sharp knife and gently cut (score) each rectangle in half lengthwise and crosswise. Then using the tines of a fork or the end of a wooden skewer, make small holes in each rectangle.

Bake for about 12-15 minutes or until the edges of the Graham crackers are golden brown. The longer you bake them the more crisp they will be. Remove from oven and place on a wire rack to completely cool (they will become more crisp as they cool). Store in an airtight container for about a week.

Makes about 16-2 1/4 by 5 inch (5.5×12.5cm) Graham crackers