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Graham Crackers Recipe

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This recipe for Graham Crackers, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nel Pisors
Added: Sunday, June 14, 2009


1 cup white flour
1 1/4 cups whole wheat flour
5 T. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. ground cinnamon
3 T. butter or margarine, cold and sliced in small pieces
1/4 cup solid vegetable shortening
2 T. honey
1 T. molasses
1/4 cup water
1 tsp. vanilla extract

Combine flours, sugar, salt, baking soda, baking powder, cinnamon in a large bowl. Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs. In a separate bowl, mix the honey, molasses, water and vanilla. Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
Form the dough into a ball. Cover and chill for several hours. Cut the dough in half and let it sit for 15 minutes at room temperature. Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the dough pieces flat to about 7x15 inches. If the dough cracks or breaks, just pinch the edges back together. Poke a fork into the dough at 1/2 to 1 inch intervals. Then cut into 2 1/2 inch squares. Use a spatula to move the squares to a large, ungreased baking sheet. You can place them close together. Repeat with the other half of the dough. Bake in the center of the oven for 15 minutes at 350 or until lightly browned on the edges. Store at room temperature in an airtight container. Should last up to a month. For a sweeter treat: Sprinkle a mixture of sugar and cinnamon over the top.




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