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Saturday, January 14, 2017

Graham Crackers

I like these crisp they remind me of Pepperidge Farm's Bordeaux cookies
And I have it on good authority from Marty my brother's dog that they are great dog biscuits :)

funny I do not have a photo of them cooked ! attached photo of them raw going into the oven.

Graham Cracker Cookies
Pre heat oven 350 degrees.
you will need a mixer, bowl scraper, cookie sheet, parchment paper, waxed paper, 2 forks, knife and the ingredients below. And a clean plastic bag to mix the dry ingredients in.

2 cups whole wheat flour
1/2 cup wheat bran or ground flax seed meal
1/2 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon

1 teaspoon vanilla
1/2 cup canola oil or butter if you choose.
1/2 cup of "sugars" they can be any combination of or only one- brown sugar, molasses, honey
1/2 cup milk , or 1/2 cup water and 1/2 envelope of buttermilk power, or 1/2 cup of soy milk

Measure all dry ingredients into the clean plastic bag and shake to mix.

in mixer bowl add vanilla ,oil, sugars, and milk mix on slow speed.

dump in dry ingredients and mix on low until thoroughly mixed.

Divide dough into 4-5 equal parts is the easiest way for me so I can do different thicknesses and on some sprinkle cinnamon sugar etc. And a 1/4 of the dough usually cover the cookie sheet.
So place parchement paper on cookie sheet. Place 1/4 of the dough onto that sheet and cover with waxed paper of equal size. Use rolling pin to desired thickness.. Very thin like 1/8 inch makes a crisper cookie- 1/4 inch makes a regular type cookie. Once it is rolled out remove waxed paper and slice cookie dough into the shapes sizes you want and then go crazy with 2 forks and poke holes. Place in oven and bake 10 minutes. If using only honey as a sugar bake 8 minutes and check. When done place on wax paper on a cooling rack for 10 minutes then break apart and store. They freeze well.

Found a photo of the cookies baked LOL

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