This post was originally posted on From Cass with Love on 1 September 2011
Say hello to Mr Happy! He’s happy today holding tea and milk. And even happier being joined by some crackers and strawberries.
I’ve known graham crackers as cheesecake bases for the longest time ever. But I’ve always use digestive biscuits for most of my cheesecakes, because graham crackers here cost a bomb. One box of the Nabisco graham crackers cost about $10, as compared to digestives which cost about 1/4 of the price. Grahams are also not widely available. They only started showing up recently when the local supermarket started higher end supermarket chains that brought in more product variety. It’s still an ouch to buy.
That said, I’ve never ate graham crackers before. Not until today. And I love it! I’m a sucker for anything honey – I eat it AND use it as skin and hair care… but that’s a post for another time. (Now maybe there’s a reason why there’s so many ants around… hmmm).
Adapted from Karen Demasco's The Craft of Baking
- 2 cups (250g) all-purpose flour, sifted
- 1/2 cup (60g) graham flour or whole wheat flour
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 cup (225g) unsalted butter, room temperature
- 1/4 cup (57g) packed dark brown sugar
- 1/4 cup (57) castor sugar
- 1/4 cup (85g) honey
1. Preheat oven to 175°C. Line your baking tray with parchment paper.
2. Mix together flour, whole wheat flour, salt, baking soda and cinnamon.
3. Beat together butter, dark brown sugar, white sugar and honey until well combined.
4. Add the dry ingredients, and mix until it just comes together.
5. Put dough on cling wrap and flatten to a rectangle. Wrap tightly and refrigerate until chilled, about 30 mins or up to 2 days. (The dough can be frozen for up to 1 month).
6. On a lightly floured surface, roll the chilled dough into a rectangle about 1/8 inch thick. Using a knife or pizza cutter, cut dough into 1 1/2 x 3 inch rectangles, and transfer to baking sheet. Reroll scraps and continue cutting your rectangles until all the dough is used (My bits of scrap was rolled into a ugly circle, baked and eaten by me! :p)
Bake the crackers for about 15 - 20 minutes, until they are golden brown. Remove from oven and leave to cool.