ORGANIC HERITAGE GRAHAM CRACKERS
This is a great recipe to make, and later enjoy, with kids. Adapted from The Smitten Kitchen's recipe, based on Nancy Silverton's Pastries from the La Brea Bakery.
Provided by Liza Saturley
Categories Recipes
Yield 24 Full Size Graham Crackers (3"x 4")
Number Of Ingredients 11
Steps:
- Combine the dry ingredients.
- Whisk together the honey, milk, and vanilla extract.
- Add wet ingredients to the flour mixture.
- Lay a large piece of plastic wrap on a counter and dust it lightly with flour.
- Turn the dough out onto the plastic wrap and pat it into a rectangle about 1 inch thick. Wrap it and chill until firm, about 2 hours minimum or overnight.
- Meanwhile prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
- Roll out the dough and trim into rectangles about 1/8 inch thick.
- Place the crackers on one or two parchment-lined baking sheets, leaving some room between them to account for spreading, and sprinkle with the topping.
- Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second half of the batch of dough.
- Adjust the oven rack to the upper and lower positions and pre-heat the oven to 350F.
- Decorate the crackers as desired.
- Bake for about 20 minutes, rotating the sheets halfway through to ensure even baking, until browned and slightly firm to the touch.
- Let cool on a cooling rack, and enjoy!
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