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Graham Crackers

Graham Crackers

This recipe is from Vegan Cookies Invade Your Cookie Jar by Moskowitz & Romero.  This is how my eleven-year old did it, pretty much on his own:

Preheat oven to 350.  Line a light-colored baking sheet with parchment paper.

Mix in a large bowl:

  • 1-1/2 c whole wheat flour
  • 1/3 c sugar
  • 1/2 t baking soda
  • 1/2 t cinnamon
  • scant 1/2 t salt

Add and whisk with a fork until crumbly:

Add and combine using a spoon and then hands:

  • 1/4 c nondairy milk, or more if necessary

Put down about 18″ of parchment paper on your counter.  Put the dough on the counter and pat and roll it out to about 10 x 14″.  It’s OK for the edges to be raggedy.

Cut the edges off so you have an even rectangle.  A pizza wheel worked great.  Cut the dough into eight crackers and transfer to your baking sheet.  We tried doing this with a pastry scraper but what ended up working best was lifting up the parchment and peeling the cracker off carefully, transferring it by bare hand.  We fit the eight crackers on one sheet.

Poke holes in the crackers with a fork, eight pokes in some sort of pattern, and they don’t need to go through.  I think this keeps them from puffing up with a big air bubble underneath.  My son followed the option of sprinkling a mix of 1 T sugar and 1/2 t cinnamon on.

Bake 14 minutes.

Re-roll out the remaining dough and repeat.  We got two more crackers out and put them on a second small baking sheet using the countertop parchment.

Let the crackers cool completely on the baking sheet.

 

 

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