Sunday, January 31, 2010

Homemade Graham Crackers

Homemade Graham Crackers
adapted from Martha Stewart
1 1/2 cups all-purpose flour, plus more for work surface
1 cup whole wheat flour
1/2 cup untoasted wheat germ
1/2 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 cup unsalted butter, room temperature
2 tablespoons honey
1. Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl.
2. Put butter, brown sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2-3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
3. Turn out dough onto a floured surface and divide into quarters. Roll out each piece between two sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
4. Using a fluted pastry wheel, trim the outermost edges of 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.
5. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer dough to large baking sheets lined with parchment paper. Bake at 350 degrees, rotating halfway through, until dark golden brown, about 8-10 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

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