mhnadel@gryphon.CTS.COM (Miriam Nadel) (11/27/87)
GRAHAM-CRACK(B) USENET Cookbook GRAHAM-CRACK(B)
HONEY GRAHAM CRACKERS
GRAHAM-CRACK - North American crackers with graham flour,
honey, and cinnamon
I originally got this recipe from a newspaper and played
around a bit until I thought it tasted like Sunshine Honey
Grahams. I've occassionally used ordinary whole wheat flour
when I didn't have any graham flour and it still worked
alright. Graham flour is coarser.
INGREDIENTS (Makes 36-40)
1/2 cup butter
2 cups graham flour
1 tsp baking powder
2 Tbsp brown sugar
1/2 tsp ground cinnamon
1/4 cup honey
1 egg, beaten
1/4 cup hot water
PROCEDURE
(1) Preheat oven to 350 deg. F. Using a pastry
blender or two knives, cut butter into flour until
mixture has the texture of cornmeal. Stir in bak-
ing powder, brown sugar and cinnamon. Add egg and
hot water and mix until well blended.
(2) Knead dough 2 or 3 minutes. Set half aside. Roll
out into a square about 1/8 inch thick. Place on
ungreased baking sheet. Score dough into 2-inch
squares, using a sharp knife.
(3) Bake at 350 deg. F for 10 minutes or until lightly
browned. Roll out and bake remaining half of
dough. Cool baked crackers and gently separate
into squares.
RATING
Difficulty: moderate (judgment required). Time: 10 minutes
preparation, 20 minutes cooking and cooling. Precision:
measure the ingredients.
CONTRIBUTOR
Miriam Nadel
Trailing Edge Technology, Redondo Beach, Calif., USA
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