Saturday, January 17, 2009

Graham Crackers

In an effort to begin living healthier we are trying to cut out some of the artificial products that are in food and cutting back on packaged food as much as possible. This week I made Graham Crackers. I have been very frustrated lately with the fact that everything has High Fructose Corn Syrup in it. Even Graham Crackers have moved over to adding it to the list of ever growing fillers in food.
So, in researching to find out why, I found out that it is a cheaper alternative to cane sugar, used to lengthen shelf life of products, and helps to make the food brown better. The big reason for my search was when I bought a box of Saltine Crackers they are made with yep, you guessed it high fructose corn syrup! They are not supposed to contain sugar they are a soda cracker! Anyway, enough of my rant. I am going to be trying to adjust our diet by making more snacks at home instead of buying the stuff in the boxes. If anyone is interested, here is the recipe.
Graham Crackers
1/3 cup butter or shortening
3 tablespoons honey(warm)
1/3 cup of sugar
1 1/2 teaspoon vanilla
1 3/4 cup whole wheat flour
1 1/4 cup unbleached flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup plus 2 tablespoons water
Preheat oven to 300 deg. F
Combine dry ingredients and set aside
Combine butter, sugar, honey, and vanilla and blend until smooth.
Add dry ingredients and mix until well incorporated.
Add water and mix until a dough ball forms. You may need to use your hands.
Divide the dough in 1/3 pieces and roll very thin (1/16th inch) it will double in size when baked. Rolling between parchment paper works really well.
Using the bottom sheet of parchment, place on baking sheet(keeps it from sticking) and cut it into the shape you would like. To make it standard graham cracker size, score the dough 5in x 2 3/8 in. I just cut ours 2 in x 2 1/2 in.
Bake 22-24 minutes or until the edges brown. if the dough is a little thicker it will take longer.
For cinnamon grahams sprinkle cinnamon sugar on top before baking.
Happy Baking!

1 comment:

  1. Just curious. How did you like them and have you made them again since? This is something I've wanted to try for a while. Maybe tomorrow :o) Thanks for the recipe :o)

    Miss you!!