Handmade Graham Crackers

First of all, these (the dough and the cookie) are so addictive, I am having trouble getting them baked AND off the cookie sheet. The fact that they are made with whole wheat flour, local honey and wheat germ only adds to my delusional beliefs that it's okay, dare I say healthy, to eat this in heaping spoonfuls.... Hhhmm, whole grains, fiber, wheat germ, eggs...now, if I can dip them in peanut butter and chocolate, this could be a new breakfast item in our house!!

This is a classic Martha Stewart recipe, and I honestly believe it is one of the best. I have experimented using more whole wheat flour (less white) as well as increasing the amount of cinnamon in the recipe, both with great success. I also just cut mine into squares or some sort of fun shape, having a "classic" representation of store bought crackers has no appeal to me what so ever...

I hope you give these little cookies a try, and if you need assistance or help resisting eating the whole batch... just call me, I will personally relieve you of any unnecessary cookie dough.

Martha Stewart's Graham Cracker Recipe

Makes 20

. 1 1/2 cups all-purpose flour, plus more for working

. 1 cup whole-wheat flour, local Colorado Whole wheat works well.

. 1/2 cup untoasted wheat germ

. 1/2 teaspoon salt

. 1 teaspoon baking soda

. 1 teaspoon ground cinnamon

. 1 cup unsalted butter, softened (2 sticks)

. 3/4 cup packed light-brown sugar

. 2 tablespoons high-quality, local honey

Directions

. Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.

. Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.

. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.

. Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.

. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

* These are my Grahams in The Round.  I slightly under bake them and use them for desserts and ice cream sandwiches or open faced custom  s'mores.
* This dough is VERY forgiving! It can be re-rolled countless times and still come out perfect.


I hope you give these a try.


See you at the Market!
Chef Deb




Please, support your local farmers and food producers by visiting YOUR local Farmer's Market. It's a great experience, you strengthen your community, and YOU keep valuable dollars where they matter most...in the place you call home!  See ya there!