Recipe type: Cookie,Snack,Dessert
Author: Jillian
- 1 cup 7 grain cereal(pulsed in food processor)
- 1 cup unbleached all-purpose flour
- 1 Tbsp ground cinnamon
- 3/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup dark brown sugar
- 6 Tbsp unsalted chilled butter, cut into 1/4-inch cubes
- 1 Tbsp molasses
- 1 Tbsp honey
- 1-2 ounces 2% milk
- 1/2 teaspoon vanilla extract
- Pulse 7 grain cereal in food processor until it is the consistency of flour
- Place unbleached all purpose flour, sugar, baking powder, baking soda, salt, and cinnamon into the bowl of a food processor
- Pulse several times to combine
- Add the chilled butter cubes
- Pulse until the mixture resembles cornmeal
- Add the molasses, honey, vanilla extract
- Pulse a few times to combine
- Drizzle 1-2 ounces milk
- Pulse until the dough just forms a ball, approximately 1 minute
- Press the ball into a 1/2-inch thick disk
- Wrap in plastic wrap
- Refrigerate for 1 hour or longer
- Preheat the oven to 350 degrees F.
- Unwrap the chilled dough
- Divide dough in half
- Place one half back in the refrigerator(bake after 1st comes out of oven, or at a later date)
- Place one half onto a large piece of parchment paper
- Sprinkle with flour(to help dough not stick to top layer of parchment)
- Top with a second sheet of parchment paper
- Roll the dough out until it is 1/8-inch thick
- Slide the rolled dough and parchment paper onto a half sheet pan
- Remove the top sheet of parchment paper
- Cut the dough, using a rolling pastry or pizza cutter into 2-inch square pieces
- Trim off any excess
- Using a fork, poke holes all over the top of the dough
- Bake on the middle rack of the oven for 20-25 minutes or until the edges just start to darken
- Remove from the oven
- Re-cut crackers carefully
- Slide parchment with crackers carefully onto a cooling rack
- Allow to cool completely
- Break into individual crackers
- Store in an airtight container for up to 2 weeks
Recipe by Food Filled Life at http://foodfilledlife.com/2013/01/06/graham-crackers/