Graham Crackers

 After seeing some recipes on the internet for Graham

Crackers, I thought I might try some. The cheese crackers I had made were very good, so this would be another attempt at crackers.

  Most of the recipes I was looking at did not call for graham flour which I felt was strange so instead I went to my cookbooks to look for a recipe. The Fannie Farmer Baking cookbook had a recipe with illustrations that looked easy to follow. However, I did not have much luck turning the large piece of dough they were saying to use, so I cut the crackers in a two square section and that worked well. They were good tasting and crisp. Turning them over during baking I think is the key to having crisp crackers. I do think they needed some molasses added instead of so much honey so will try that the next time I make them. Save and bake the scraps of dough and you can crush them for graham cracker crumbs. 

  As the rest said, you can buy these at the store but they were fun to make and not much harder than making rolled cookies.

 Graham Crackers

4 tablespoons (½ stick or ¼ cup) butter softened

1 egg well beaten

6 tablespoons sugar

4 tablespoons honey

½ teaspoon baking soda

2 teaspoons water 

¾ teaspoon salt

1 ½ cups graham flour

¾ cup all purpose flour

 Preheat oven to 350° F. Combine the butter, egg, and sugar in a bowl and beat until smooth and creamy. Stir in the honey and blend. Dissolve the baking soda in the water and add to the butter mixture and blend thoroughly. 

 Add the salt, graham flour and all purpose flour to the mixture and blend well. The dough should hold together and be manageable. If it is too tacky add a little graham flour.

 Divide the dough into three sections and dust a surface with graham flour and roll the dough to about ⅛ inch thick. Keep the sections you are not working with covered with wax paper, or plastic wrap. With a knife, score the dough without cutting through into 2 ½ inch squares. Prick each square a few times with the tines of a fork. Cut into two square pieces and using a spatula, place sections on an ungreased cookie sheet. Bake on the first side for 8 minutes, then turn the crackers over and bake for another 6 to 7 minutes. Cool on wire racks.

Cinnamon Graham Crackers: Sub 4 tablespoons sugar for the honey and add 1 teaspoon cinnamon