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Welcome Friends!! This little blog is for all my friends and family that have requested I share my recipes and other homemaking ideas… As most of you know, we moved onto a 64 acre farm about two years ago… we still have our Family Nights, but now many of us live up here on the farm: Mom and Dad live with Lanny and I, Paula built her house in one of the existing barns, Robbie and Molly built inside the big barn by us… You can check it all out on our blog the Johnson Gap Chronicles… Anyway, I am still fermenting and brewing all over my kitchen, but our Tuesday night dinners are not as large as they used to be. All the grands except 2 are grown, have jobs, live in other cities, and with the recent Covid insanity (and our daughter-in-laws heart transplant) James and Tasha are not out much lately. We just move on and look forward to better days. Thanks for peeking in… check back now and then and I promise to add new recipes and ideas as I am inspired :-) God bless!!

Thursday, August 11, 2022

Homemade Graham Crackers

This is so easy and turned out SO good!!! I think you'll LOVE IT!!! 

Homemade Graham Crackers


Prep Time: 30 mins  | Cook Time: 10 mins  | Servings: Servings: 22 graham crackers 


Ingredients:

2 cups (10oz/284g) whole wheat flour

1 cup (6oz/170g) light brown sugar

1 teaspoon cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

7 tablespoons (3 1/2oz/100g) butter, room temperature

3 tablespoons whole milk

1/3 cup (3oz/85g) honey

2 teaspoons vanilla extract


Directions:

Line 2 large cookie sheets with parchment paper, set aside.


In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.


Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs. You can also do this in a food processor.


In a separate jug, whisk together the milk, honey, and vanilla.


Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft.


Wrap in plastic and chill for at least 1 hour so it's easy to roll. Like previously mentioned this is a very soft dough, so the longer it chills the better.


On a well-floured surface, roll out the dough to a little more ¼ inch thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much.


Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on either side of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.


Bake the cookies at 350°F (180°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not crunchy.


Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat as is or use them to make S'mores.


Source: https://www.biggerbolderbaking.com/homemade-graham-crackers/

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