Graham Crackers-from Karen in Chubbuck, ID
1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon
Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.Blend until smooth. Combine dry ingredients in a separate bowl, and then add dry mixture to the wet ingredients and blend well with electric mixer.Slowly add water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.
Divide the dough in thirds and roll one third out on waxed paper till at least 1/16″ thick. It should be very thin. Use a knife to trim into rectangle slightly smaller than the sheet pan you will be using. Grease the baking pan with a light coating of shortening. Turn the dough over onto the baking sheet and remove the wax paper.
Use a knife to score the dough into smaller crackers. Use a toothpick (or fork) to poke holes over the entire surface of the dough. Bake for 22 to24 minutes, or until the dough begins to turn light brown around the edges. Turn the baking sheet around halfway through baking time for even browning. Cool the crackers before breaking them apart along the scored lines. Repeat process for remaining dough. If desired, you can sprinkle Cinnamon/sugar mixture over the dough before baking to make cinnamon grahams.
1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon
Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.Blend until smooth. Combine dry ingredients in a separate bowl, and then add dry mixture to the wet ingredients and blend well with electric mixer.Slowly add water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.
Divide the dough in thirds and roll one third out on waxed paper till at least 1/16″ thick. It should be very thin. Use a knife to trim into rectangle slightly smaller than the sheet pan you will be using. Grease the baking pan with a light coating of shortening. Turn the dough over onto the baking sheet and remove the wax paper.
Use a knife to score the dough into smaller crackers. Use a toothpick (or fork) to poke holes over the entire surface of the dough. Bake for 22 to24 minutes, or until the dough begins to turn light brown around the edges. Turn the baking sheet around halfway through baking time for even browning. Cool the crackers before breaking them apart along the scored lines. Repeat process for remaining dough. If desired, you can sprinkle Cinnamon/sugar mixture over the dough before baking to make cinnamon grahams.
