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Preparation Time : 45
Cook Time : 25
Total Time : 70
1⁄8 teaspoon cinnamon
1⁄2 teaspoon baking soda
1⁄2 teaspoon kosher salt
3⁄4 teaspoon aluminum-free baking powder
1 7⁄8 ounces all-purpose flour (about 1/2 cup)
3ounces dark brown sugar (about 5 1/2 tbsp)
8 3⁄8 ounces graham flour (about 1 cup)
3ounces unsalted butter, diced (6 tbsp)
2 1⁄4 ounces molasses (about 3 tbsp plus 1/2 tsp)
3tablespoons whole milk
1⁄2 teaspoon vanilla extract
In a food processor, combine cinnamon, baking soda, salt, baking powder, flour, brown sugar and graham flour. Pulse to combine. Add very cold butter and pulse until it resembles coarse cornmeal.
Add molasses, milk and vanilla. Pulse until a smooth dough forms. Press dough into a 1/2" thick disc, wrap in plastic and refrigerate 30 minutes.
Roll dough between sheets of parchment to 1/8" thickness. Cut into 2x2" squares with a pizza cutter (or an accordion cutter, if you have one). Prick each cracker 3 times with the tines of a fork (or a docking roller if you have one). Remove irregular edges and bake in preheated 350°F oven for 25 minutes until the color has gotten slightly paler. Allow to cool completely IN THE PAN. Store in zip top bag with as much air removed as possible for up to 14 days.
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