Sunday, March 25, 2012

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.

4 comments:

Courtenay said...

yum, looks good. Graham crackers have been on my list for a while now...I would love to make graham crackers then s'mores with homemade marshmallows.

Claire Tunney said...

I will definitely be making these!

wannafoodie said...

They look so perfect! Were the flours tough to find? Or did you happily stumble upon them?

Marianne said...

Thanks everyone!

Wannafoodie - Thankfully all the flours have been easy to find, and they have all the different types she uses in the book at both Bulk Barn and Planet Organic.