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Graham cracker squares

Winter has finally hit, snow on the ground and cozy food is first on the list. I found this recipe for smores on the food network site and was intrigued. Making graham crackers? They’ve always just come out of the box. I did forget the perforation step that prevents the crackers from rising…oops. Instead they turned into squares and still taste great!

The recipe is pretty easy so I don’t think i’ll be buying them in the future as the homemade ones taste much better. Smorewiches anyone?

Preparation time
15m
Cooking time
15m
Difficulty
2
Serves
30

crackers

Ingredients
  • ½ cup all-purpose flour
  • 1 ¾ cups whole-wheat flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup cold butter, grated
  • 2 tablespoons honey
  • 2 tablespoon molasses
  • ¼ cup cold water
  • 1 teaspoon vanilla extract
Preparation

In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball. You can use a mixer if you have one…I just used my hands.

Take 2 sheets of waxed paper or plastic wrap, roll the dough 1/8 – inch thick. Put the sheet of dough in the fridge for an hour. Preheat the over to 350F. Place the dough on a baking tray and then cut it into squares. If you cut it all the way through but don’t seperate the dough you will be able to break them apart like the ones in the box. With a fork, prick several holes in each cracker…or don’t and you’ll end up with squares like mine above. Bake for 15 minutes, they’ll get a bit brown around the edges. Remove from the oven and let cool in the pan.

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There are 2 Comments


  1. Oh yes! I’ve been thinking about baking up some gluten-free graham crackers. Thanks for this inspiration. Beautiful!


  2. Looks good! I love S’mores desserts and bet homemade graham crackers would send them through the roof!

    Thanks for the recipe and nice photos!
    ~ingrid

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