Schmoe Crackers

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If it is good enough for Buzz Lightyear, than it is good enough for you. What is your favorite way to eat a graham cracker?

INGREDIENTS

1 1/2 cups all-purpose flour, plus more for working

1 cup whole-wheat flour

1/2 cup untoasted wheat germ

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup unsalted butter, softened (2 sticks)

3/4 cup packed light-brown sugar

2 tablespoons high-quality honey

DIRECTIONS

Preheat oven to 350 degrees. Whisk flours, wheat germ, satl, baking soda, and cinnamon in a medium bowl; set aside.

Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.

Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.

Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.

Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

I got the recipe here.

 

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