Friday, March 12, 2010

Golden Graham Crackers

This recipe is adapted from Miette Patisserie, San Francisco

Chill dough completely before rolling and then chill the cut cookies well before baking them, otherwise they will be difficult to work with and will spread during baking.

Golden Graham Crackers ~ Makes about 4 dozen 2 1/2-inch cookies


2 cups flour
1/2 cup whole wheat flour
1 teaspoon fine sea salt
1/2 teaspoon Penzy’s ground cinnamon
1 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup honey

sugar, for sprinkling (optional)


Position an oven rack to the center position and preheat it to 350. Line two baking sheets with parchment paper or silicone baking mats.

Whisk together flour, wheat flour, salt and cinnamon in a medium bowl. Set aside.

In the bowl of an electric mixer on medium speed, cream together the butter and brown sugar, about 2 minutes. Scrape down the bowl, and beat in the honey. Stir in dry ingredients on low speed. Scrape the dough out onto a sheet of plastic wrap and pat it into a disc, wrap well. Refrigerate until firm but still pliable, about one hour.

Turn the dough out onto a lightly floured surface and roll out very thin, about an 1/8-inch thick (you can gather the dough scraps and reroll as necessary). Cut out cookies with a 2 to 3-inch cookie cutter and place on the prepared baking sheets, a dozen per sheet. Sprinkle with sugar if desired. Chill the cut cookies on the sheets for at least 15 minutes before baking.

Bake 14 to 16 minutes until golden. Let the cookies set for a minute before transferring them to a rack to cool completely.

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