RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4304
| View Recipe |
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| Recipe Name: |
Homemade Graham Crackers - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
1.00
Hours |
Original Num Servings: |
6 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.93
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
square cutter, baking sheets, parchment paper |
| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Tablespoons milk, whole
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Directions:
1. Mix all the dry ingredients in the food processor.
2. Add the butter to the dry ingredients and pulse in food processor (you can do this by hand also) until the mixture looks like coarse breadcrumbs.
3. In a separate jug, whisk the milk, honey and vanilla.
Add the milk mixture to the flour mixture until a dough forms, about 30 seconds. The dough will be sticky. Knead it together lightly on a floured surface
4. Wrap in plastic and chill for at least 30 minutes, or overnight.
5. On a lightly floured surface, roll out the dough to a little more ΒΌ cm, not too thin. Cut out the dough into square. You may experiment with the thickness of the dough to suit you.
6. Bake the dough for roughly 10 to 12 minutes at 350 degrees,
7. I like to bake them for 10 minutes so they are still soft and not crunchy. |
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| Nutrition per Serving: |
| Calories: |
469 |
Total Carbs: |
78.0 |
Net Carbs: |
73.1 |
| Cholesterol: |
1.5 |
Fat: |
14.7 |
Protein: |
5.85 |
| Fiber: |
4.83 |
Sodium: |
446.51 |
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