Graham Crackers are wonderful crispy whole grain biscuits that are so great to spread with butter or jam!
It is necessary
- - 280 g of wheat flour;
- - 340 g whole wheat flour;
- - 120 g of cocoa powder;
- - 200 g brown sugar;
- - 200 g of cold butter;
- - 220 g of liquid honey;
- - 150 ml of milk;
- - 10 g of soda;
- - 10 g of salt;
- - 4 pinches of cinnamon.
Instructions
Step 1
We will prepare the dough using a food processor. First, mix in a bowl two types of flour, cocoa powder, salt, soda, sugar, cinnamon.
Step 2
Place the flat kneading nozzle and add the chilled butter. Mix until smooth.
Step 3
In a separate bowl, mix the milk and honey. Pour the milk mixture into the bowl of the food processor. Bring the mixture on medium speed until smooth.
Step 4
Sprinkle a large board with flour. Collect the dough into a ball and roll it into a layer about 2.5 cm thick. For convenience, I recommend dividing the entire dough into two parts. Then cover each layer with cling film and refrigerate for a couple of hours.
Step 5
Roll the hardened chilled dough into a layer 7 mm thick, giving the layer a triangle shape. Cut into future crackers with sides 5x5 cm. On each cracker, then make a cut in the middle (do not cut through to the end!) And prick with a toothpick. Send it to the freezer for a quarter of an hour.
Step 6
Preheat the oven to 160 degrees and line the baking sheet with baking paper. Transfer the blanks onto it and send them to the oven for about 10 minutes. Then the baking sheet should be turned 180 degrees and baked for another 10 minutes. Cool on a wire rack.
