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Graham crackers Recipe


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     Graham crackers

Category   Desserts - Breads
Sub Category   None

28.35 grams Graham flour or whole wheat flour
53.30 grams all purpose flour
85 grams dark brown sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/8 tsp ground cinnamon
6 Tbsp butter, cut into 1/4 inch cubes and chilled
63.79 grams molasses
1 1/2 oz whole milk
1/2 tsp vanilla bean paste

Place flours, sugar, baking powder, baking soda, salt and cinnamon into bowl of food processor and pulse several times to combine. Add butter and pulse until the mixture resembles cornmeal. Add molasses, milk and vanilla bean paste. Process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2 inch thick disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Unwrap the chilled dough and place onto a large piece of parchment paper and top with a second sheet of parchment. Roll dough out to 1/8 inch thickness. Slide rolled dough and parchment onto a baking sheet. Remove top sheet. Cut into 2 1/2 inch X 2 1/2 squares. Using a fork, poke holes all over the dough.
Leave crackers on the pan and bake on the middle rack for 25 minutes or until the edges just start to darken. Remove from oven, cool pan and crackers on a cooling rack to cool completely. Once cooled, break into individual crackers in an airtight container for up to 2 weeks.

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