Honey Graham cracker


2 cups (300 g) whole wheat flour

½ cup (75 g) all-purpose flour

⅓ cup (70 g) packed light brown sugar

1 tsp (3 g) baking powder

½ tsp (1.5 g) ground cinnamon

½ tsp (2.5 g) salt

1 cup (225 g) cool unsalted butter, cut into pieces

¼ cup (75 g) honey

Process of making:- 

1. Place the flours, brown sugar, baking powder, cinnamon and salt into a food processor and pulse to combine. Add the butter and honey and pulse until the dough fully comes together in a ball. Shape the dough into 2 discs, wrap in plastic wrap and chill at least 2 hours before rolling.

2. Pull the dough from the fridge 30 minutes before rolling. Preheat the oven to 350 ºF (180 ºC) and line 2-3 baking trays with parchment paper.

3. On a lightly floured work surface, lightly knead the first disc of dough to soften it (so that it won’t crack when rolling). Roll the dough out into an approximate 12-inch (30 cm) square that is just under ¼ inch thick. Use a knife or pastry wheel to trim the edges of the dough and then cut this into 16 square crackers and transfer them to the baking tray (they can be close together). Repeat with the second disc of dough and save the scraps to roll again. Dock each cracker with a fork and then bake for 12-14 minutes until the crackers begin to brown at the edges a little. Immediately remove the crackers to a cooling rack to cool.

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