Earlier this week, I decided that it was time to tackle something new on my life list. As I thought about 2011, there were a few things that I realized were not that important anymore. See #70 and #75.
But #58, make homemade Graham Crackers. That was something that I was ready for. I already had the graham flour. Although, I realized that I was out of molasses. Not a problem. I adapted the recipe and doubled the corn syrup.
With the freshly baked and still warm graham crackers, I improvised a s'more. Instead of toasting marshmallows, I spread some Marshmallow Fluff on one graham cracker. And in place of melting chocolate pieces, I spread Nutella on another. Put them together and voila! You're gonna want some more!
When I rolled out the dough and was forming the crackers, I made square ones first. Then I decided to use a new cookie cutter that I bought a few months ago at the new Sur La Table in Braintree. I prefer the round crinkle ones. Although they both taste good!
The graham cracker recipe was much easier than I thought. I don't know why I waited so long to make them. I'll be adding these into my regular baking rotation. Here's the recipe below. I hope you try them!
1 cup graham flour
1/4 cup all-purpose flour
1/3 cup brown sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
scant 1/2 tsp. salt
1 tsp. ground cinnamon
6 T softened butter
3 T Karo light corn syrup with vanilla
3 T vanilla rice milk
1/2 tsp. vanilla extract
In a medium bowl, combine ingredients as you wish. Stir well until you have a solid dough. Form into a ball and wrap in plastic wrap. Refrigerate for about 30 minutes.
With a rolling pin, roll out dough to about 1/8" thick. Use a pizza cutter or knife to cut dough into 2" squares. Or use a cookie cutter. Use up all the dough and place pieces on two cookie sheets. Use a fork to poke holes in the dough. Bake for about 25 minutes at 350 degrees, or until lightly browned. Remove from pan while still warm. Enjoy!