Email to Cat      

Graham Crackers

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"Made with wheat germ and whole-wheat graham flour, these cookies are wholesome versions of the store-bought favorite. They are just the right shape for making the Tennessee-Style Marshmallow Cookies. You can also score each sheet of dough into 24 rectangles (each 3 by 1 ½ inches), then pierce dough all over with a fork to create dotted lines. Chill and bake as directed below."

List of Ingredients

â—¦ 1 ½ cups all-purpose flour, plus more for work surface
â—¦ 1 cup whole-wheat graham flour
â—¦ ½ cup toasted wheat germ
â—¦ 1 teaspoon ground cinnamon
â—¦ ¾ teaspoon baking soda
â—¦ ½ teaspoon salt
â—¦ 1 cup (2 sticks) unsalted butter, softened
â—¦ â…” cup packed light brown sugar
â—¦ 2 tablespoons honey


Recipe

Whisk together both flours, wheat germ, cinnamon, baking soda, and salt in a bowl. In a separate bowl, beat butter and sugar with an electric mixer on medium-high speed until fluffy, 3 to 4 minutes. Beat in honey. Scrape down side of bowl. Reduce speed to low, and gradually add flour; beat until combined. Divide dough in half; shape into disks. Wrap each in plastic; chill 20 minutes.

On lightly floured parchment, roll out each disk of dough to a 9-inch square, about â…› inch thick. Chill 30 minutes.

Preheat oven to 350° F. Using a pastry wheel or pizza cutter, trim the edges if necessary, then mark 9 squares (each 3 inches) on each dough sheet, scoring but not cutting all the way through. Chill 30 minutes.

Transfer dough, still on parchment, to baking sheets. Bake, rotating sheets halfway through, until golden brown, 17 to 19 minutes. Let cool completely on sheet on a wire rack. Break graham crackers along scored lines. Crackers can be stored in an airtight container at room temperature up to one week.

Makes about 1 dozen