Monday, November 10, 2008

Graham Crackers

When I got back from my trip to the US this summer and realized that all the "black syrup" I had from Okinawa (from students) was, in reality, a form of molasses, I wanted to make a quick whole wheat bread using said "molasses". So, I went to the expensive food store to see if they had whole wheat flour. They did, was too expensive for the condition of my wallet that day - so, I bought graham flour instead.

Well, I never made the bread and have been trying to get rid of 1/2 kilo of graham flour, a couple of tablespoons at a time in pancakes, etc. Then, Trisha posted about making whole-wheat crackers with her little ones. Actually, rolling dough out and cutting it out and baking it! I was humbled and inspired to try the honey graham cracker recipe I found and printed off months ago.

Sunday afternoon is my favorite time for baking, so, while Daddy took a much needed nap, Jun and I made graham crackers. Half way through the process, I began to doubt myself. When it got time to roll out the dough, I began to curse myself. When Jun cut our chosen shape out of the MIDDLE of the 1/8 inch thick dough, well, I didn't do anything bad, except, well, kind of scream plaintively. Then, when trying to remove said 1/8 inch thick pieces of dough to the baking pan...well, it wasn't pretty. I did, however, enjoy stabbing the pieces of dough countless times with the tines of a fork. Not sure what that says about me.

I was absolutely shocked at the outcome! They taste like graham crackers! They actually look like the shape they were supposed to look like before they got all ripped up and smudged back together before baking! Wow!

Oh, you need the recipe! Here it is!

Honey Graham Crackers

I made 1/2 batch to try things out. I also substituted "cake margarine" for the butter and shortening, because that is what I have. "Cake margarine" is margarine in bars. I am also clueless as to what graham flour in the States might be like - assuming this recipe is from the States. But, I think mine is really really rough, so it didn't soak up much of the liquid, leaving a very sticky dough. To which I added more flour when I was rolling it out to the dreaded 1/8 inch. With a rolling pin, I might add, proudly. Oh, and I used my pastry blender/knife thingy to cut in the margarine! Just wanted to mention those two wonderful tools I had to wash the dust off before using! LOL! So, anyway, next time I will adjust the ration of graham flour to regular flour - increasing the wheat flour, and decreasing the graham flour a bit. Oh, and the recipe didn't call for salt, but I put 1/4 tsp. in for 1/2 batch.

And, I have lots of graham flour left, so, I guess I will be making these again! Sure beats graham flour in pancakes!

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