Graham Crackers
Submitted by 4paws2go on December 06, 2012 at 9:09 am

DESCRIPTION
Homemade Graham Crackers/crumbs

SUMMARY
Yield 0 Source Bo Friberg's Professional Pastry Chef File under cookies, crackers

INGREDIENTS
70 crackers, 2x2 (5x5cm) or 1 lb, 8 oz crumbs

6 oz (170 g) bread flour
6 oz (170 g) cake flour
2 oz (55 g) whole wheat flour
2 oz (55 g) dark brown sugar
1 tsp (4 g) baking soda
1 tsp (5 g) salt
3 oz (85 g) unsalted butter, at room temperature
1/2 cup (120 ml) or 6 oz (170 g) honey
1 tsp (5 ml) vanilla extract
1/3 cup (80 ml) water

INSTRUCTIONS
1. Thoroughly combine the bread flour, cake flour, whole wheat flour, brown sugar, baking soda, and salt in the bowl of an electric mixer.

2. Using the dough hook attachment, incorporate the butter, honey, vanilla extract, and water. Mix until a smooth and pliable dough has formed, adding additional water if necessary. Do not overmix.

3. Roll the dough out to a rectangle, 10 x 14 inches (25 x 35 cm), using flour to prevent it from sticking. Mark the dough with a docker or the tines of a fork.

4. Cut the rectangle into 2-inch (5cm) squares. Transfer the squares to a sheet pan lined with baking paper.

5. Bake at 325F (163C) for approximately 15 minutes, or until dry.

6. Store in airtight container.

Graham Cracker Crumbs

1. Prepare the dough as for Graham Crackers (above), but roll the dough out 1/8 inch (3mm) thick.

2. Cut into small pieces; it is not necessary to measure the. Transfer to a sheet pan lined with baking paper.

3. Bake at 325F (163C) until dark golden brown.

4. When cold, grind the pieces in a food processor to make fine crumbs. Store in an airtight container.