Recipe by DrGaellon
From "Good Eats," episode "Flat Is Beautiful: Going Crackers." If you can't find graham flour, sift together 2/3 c all-purpose flour, 1/3 c coarse-ground wheat bran and 1 1/2 tsp wheat germ. Avoid baking powder with aluminum; it will make your crackers taste metallic.
Top Review by GinaCucina
Made these yummy crackers today. I had to substitute 1/2 honey for the molasses as I ran out. The molasses flavor was strong so I probably will repeat that substitution in the future. They only needed to bake for 18 minutes or they started to go towards the dark side. I definately recommend using a kitchen scale to measure the ingredients. I measured the graham flour with my scale and it was more like 1 1/2 cups if you used a measuring cup instead. Alton is a stickler for using weight measurements in baking and this recipe is no exception.The bonus to this recipe is that your house will smell amazing during and after baking these!
- 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)
- 3 ounces dark brown sugar (about 5 1/2 tbsp)
- 8 3⁄8 ounces graham flour (about 1 cup)
- 3 ounces unsalted butter, diced (6 tbsp)
- 2 1⁄4 ounces molasses (about 3 tbsp plus 1/2 tsp)
- 3 tablespoons whole milk
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- 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.