Рецепт Graham Crackers
Every summer I fall in love with graham crackers. Campfires and cookouts reintroduce me to them – forgotten over the long winter. They usually show up on a platter with chocolate bars and marshmallows in tow or in some variation of a s’more themed desserts.
But, believe it or not, a good graham cracker is worth standing alone. Obviously, it is more of a cookie than a cracker. You can choose to roll them out into practically any shape you envision.
Funnily, these little cookies were created in the 1800s by a minister, hoping to create a diet that suppressed carnal urges. I am not sure they do that, but they do a great job of satisfying a sweet tooth in a healthier way (whole grains!) or providing energy prior to a long run on a Saturday morning. My favorite pairing for these little cookies might be a mug of coffee in the morning rather than a marshmallow in the evening.
I actually made these crackers for the sole purpose of making a graham cracker crust. Their excellency was not hidden in the form of a cheesecake, and I think they definitely added a delicious dimension to that dessert. I looked at a few graham cracker recipes before settling on Alton Brown’s – a recipe that includes molasses. It reminds me of a less spicy gingerbread.
Graham Crackers (from Alton Brown)
Ingredients
- 8 3/8 ounces graham flour
- 1 7/8 ounces all-purpose flour
- 3 ounces dark brown sugar
- 3/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
- 2 1/4 ounces molasses
- 1 1/2 ounces whole milk
- 1/2 teaspoon vanilla extract
Instructions
Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine.
Add the butter and pulse until the mixture resembles cornmeal.
Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute.
Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick.
Move the rolled dough and parchment paper onto a half sheet pan.
Remove the top sheet of parchment paper and cut the dough, using a rolling pizza or pastry cut, score 2-inch square pieces by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough.
Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken.
Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely.
Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.