Friday, December 10, 2010

Graham Crackers

Wow, I can't believe it's already December. December is always such a hectic, but fun month. It also means it's baking season! Woo hoo :0 Hawaii isn't the most ideal place to bake considering it's so hot, but in December I can bake all I want without having to turn on the a/c. It's great! I know it isn't as cold as the east coast, but it's still pretty cold here. A freezing 72˚F!

This is my first Christmas as a baker. Actually that's not true. It's my first Christmas as a baker blogging about the stuff she bakes. Uh, did that make any sense? But what I'm basically trying to say is that I'll probably post the recipes after the holiday season. I still have so many recipes to post from the fall season! Like these graham crackers. Actually, I think these would be good for Christmas too. Just wrap is up in a little package, tie a bow, and ta dah!, cute little homemade gifts! These graham crackers were soooo good. I'm not usually a fan of graham crackers (boxed ones *cough cough), but now I am a graham cracker cookie lover! They are crunchy little bites of cinnamon-y sugar-y crunchy goodness!

Graham Crackers
from smitten kitchen
2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup (114 grams) mild-flavored honey, such as clover
5 tablespoons (77 grams) milk,
2 tablespoons (27 grams) pure vanilla extract

1. Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.

2. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.

3. Roll out dough until 1/8 inch thick, cut as desired. Bake for 15-20 minutes at 350˚F. Cool and enjoy!

1 comment:

  1. I also made these from smitten kitchen, although if I am being honest I think yours turned out better than mine did! :) They look beautiful and delicious, well done.


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