Graham Crackers

I still have a copy of Good to the Grain in my possession and I'm still loving many of Kim Boyce's recipes. A little while ago I picked up Teff and Graham flour, and finally, on Thursday evening, I set aside some time to make Grahams.

After trekking through the snow storm for a half hour to grab milk I was happy to stay inside with all the warm ingredients that make up these crackers - allspice, cinnamon, cloves, butter and milk, honey and molasses, plus the hearty, nutty graham and teff flours. The dough came together quickly and easily, with just a little mixing involved before the discs went into the fridge for an hour or so.

Once the dough chilled, I rolled out one of the discs to the specified 1/8" thickness, before cutting out rectangles and dotting the tops with a fork. Finally, they got a dusting of cinnamon-sugar before heading into the oven for 12 minutes or so.

The result was an incredible midnight snack. Crisp edges and pillowy tops made us swoon, not to mention the aroma the warm crackers lent our apartment. Along with a glass of milk, we gobbled up half a dozen of the slightly sweet treats in no time at all.

*You can find the recipe here.