Graham Cracker

The original graham cracker was made with graham flour which is a combination of finely ground unbleached wheat flour containing the wheat bran and germ coarsely ground which is then added back in providing nutrition and flavor. Graham crackers were created by Presbyterian minister Sylvester Graham in 1829 in New Jersey and the biscuits started out as unsweetened or mildly sweetened, however they are commonly known as a sugar biscuit.

Ingredients make 60

440 g plain flour

160 g brown sugar
1 tsp baking soda

1 tsp sea salt

140 g butter

110 g honey

100 ml milk

1 tbls vanilla sugar or extract

Method

Place flour, sugar and baking soda in a food processor bowl and pulse until evenly mixed. Cut the cold butter in small lumps and add to the bowl. Pulse on and off or mix on low until the mixture is the consistency of coarse flour. Blend milk, honey and sugar in a small bowl and add to the flour mixture and pulse until the dough comes together. The dough will be soft and sticky. Remove the dough from the food processor and wrap in plastic. Place dough in the fridge and allow cooling for at least 2 hours or overnight.

Preheat oven to 175ºC normal bake. Roll half the dough out to approx. 3 mm thickness and cut with a 7 cm in diameter cookie cutter. Place biscuit on a greased baking tray and prick evenly with a fork. Bake in the oven for approx. 8 minutes until golden brown. Allow cooling before packing biscuits in a closed container for storage.

Note: The biscuits can also be made in squares or rectangular shapes. If you want an extra sweet topping blend 3 tablespoons of white sugar with a teaspoon of cinnamon and sprinkle on the biscuit before baking. The biscuits can also be coated on the backside with your choice of chocolate.