Graham Cracker Recipes Pdf

GRAHAM CRACKERS

Steps:

• In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

GRAHAM CRACKERS

Steps:

• In a medium bowl, whisk together flours, cinnamon, baking soda, baking powder, and salt. Using an electric mixer, cream butter, brown sugar, and honey until fluffy, 2 to 3 minutes. Scrape down sides of bowl. With mixer on low speed, add egg, and mix until combined, Add flour mixture, and mix until combined.
• Turn out dough onto a lightly floured surface. Roll between two sheets of parchment to a 1/8-to-1/4-inch thickness. Remove top piece of parchment paper and place dough on a baking sheet. Refrigerate until firm, about 30 minutes.
• Using a fluted pastry wheel, cut dough into 2 1/4-inch squares and prick dough with a fork to create dotted lines. Transfer to two parchment-lined baking sheets and freeze until firm, about 30 minutes.
• Preheat oven to 350 degrees with racks in upper and lower thirds. Bake graham crackers until golden brown, rotating sheets from top to bottom and front to back halfway through, 12 to 14 minutes. Transfer crackers to a wire rack to cool completely.

VEGAN GLUTEN-FREE GRAHAM CRACKERS

Steps:

• In a large bowl, beat butter-style sticks, brown sugar, agave and molasses until creamy and smooth, 3-4 minutes. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Roll each portion between 2 sheets of parchment into an 10x8-in. rectangle. Using a knife or fluted pastry wheel, cut each rectangle into twenty 2-in. squares. Place 1 in. apart on parchment-lined baking sheets. If desired, prick holes with a fork. Refrigerate until firm, about 20 minutes., Bake until edges are light brown, 10-12 minutes. If desired, re-prick holes with a fork. Cool completely on pans on wire racks. Store in an airtight container.