Graham Crackers Jul 12 Written by Sarah Truesdell PrintGraham CrackersAuthor: Sarah TruesdellIngredients3/4 cup (150g) sugar1 1/2 tsp baking soda1/2 tsp kosher salt or 1/4 tsp table salt1/4 tsp ground cinnamon1 tbsp vanilla extract1/4 cup Lyle's Golden Syrup OR Honey¾ cup (170g) unsalted butter2 ½ (350g) cups whole wheat flourInstructionsPreheat oven to 350F with rack in middle position.In the bowl of a stand mixer fitted with the paddle attachment, or other large bowl, combine sugar, baking soda, salt, cinnamon, vanilla, syrup/honey, and butter. Mix on low until ingredients are all moist, then beat on medium until lightened (about 3 minutes).Add flour in 4 parts, mixing on low in between additions. Mix to form a soft, uniform dough.Turn out onto counter and knead enough to form a ball. Divide into 2 and wrap in plastic. (can refrigerate for up to 1 week, bring back to room temp before trying to roll out).Flour a large piece of parchment that is cut to the size of your baking sheet and put 1 ball of dough into a rectangle. Dust with flour and roll out to a rectangle that is roughly 15x11 inches (or the size of your baking sheet). Dust with flour on top and under, as well as hands and rolling pin to keep dough from sticking. Dough will be very thin. Take care to make dough an even thickness throughout. Otherwise some parts will burn when you bake. 1/8 inch rolling pin guides are very useful for this. Use a knife or rotary cutter to cut into your desired shapes (commercial crackers are 5x2.5). Use a chopstick to dock the dough (this is purely cosmetic).Slide parchment onto baking sheet.Bake for 20-30 minutes, until firm to the touch but not burning (finger leaving a slight indent in the middle of the dough is okay). Recut scored lines immediately after removing from oven. Let cool completely then break along the scored lines.Store in an airtight container for up to 3 weeks at room temp.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell Previous Previous Chewy Brownies Next Next Homemade Oreos
Graham Crackers Jul 12 Written by Sarah Truesdell PrintGraham CrackersAuthor: Sarah TruesdellIngredients3/4 cup (150g) sugar1 1/2 tsp baking soda1/2 tsp kosher salt or 1/4 tsp table salt1/4 tsp ground cinnamon1 tbsp vanilla extract1/4 cup Lyle's Golden Syrup OR Honey¾ cup (170g) unsalted butter2 ½ (350g) cups whole wheat flourInstructionsPreheat oven to 350F with rack in middle position.In the bowl of a stand mixer fitted with the paddle attachment, or other large bowl, combine sugar, baking soda, salt, cinnamon, vanilla, syrup/honey, and butter. Mix on low until ingredients are all moist, then beat on medium until lightened (about 3 minutes).Add flour in 4 parts, mixing on low in between additions. Mix to form a soft, uniform dough.Turn out onto counter and knead enough to form a ball. Divide into 2 and wrap in plastic. (can refrigerate for up to 1 week, bring back to room temp before trying to roll out).Flour a large piece of parchment that is cut to the size of your baking sheet and put 1 ball of dough into a rectangle. Dust with flour and roll out to a rectangle that is roughly 15x11 inches (or the size of your baking sheet). Dust with flour on top and under, as well as hands and rolling pin to keep dough from sticking. Dough will be very thin. Take care to make dough an even thickness throughout. Otherwise some parts will burn when you bake. 1/8 inch rolling pin guides are very useful for this. Use a knife or rotary cutter to cut into your desired shapes (commercial crackers are 5x2.5). Use a chopstick to dock the dough (this is purely cosmetic).Slide parchment onto baking sheet.Bake for 20-30 minutes, until firm to the touch but not burning (finger leaving a slight indent in the middle of the dough is okay). Recut scored lines immediately after removing from oven. Let cool completely then break along the scored lines.Store in an airtight container for up to 3 weeks at room temp.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
