For those who have already walked the American confectionery kingdom Have you ever come across the famous and almost mythical Graham Crackers. Used as a base for pies, crunchy and mainly in cheesecake.
I say they are almost unicorns, as it is not common for us to find them in the country. I believe I only saw it once and, of course, it was imported at that unfriendly price for a change.
And when you’re looking for a homemade recipe, there are several versions. From the most traditionalI mean, close to the one created by the reverend who had some really good ideas… many different and not very friendly.
While others ask for Graham flour, which is a mixture of flours (the parts of the wheat grain are ground separately and then combined), others do not. While searching for a coherent version (read: having the ingredients at home) I found one that seemed very simple.
It calls for two types of wheat flour: white and wholemeal. To sweeten it was honey and light brown sugar (which we do not have a direct equivalent in the country). And of course, adapt from here and there. Personally, I really liked the result. It’s a crunchy biscuit/cookie, not too sweet and with a touch of cinnamon. But as I’ve never tried the real thing, I can’t say if the flavor is the same.
If you’ve already eaten the foreign version and make this one, tell me if they’re similar!
Graham Crackers: Bolacha Graham
Makes: 36 units, 6x6cm
- 100 g sugarcane molasses (or mild honey)
- 70 mL leite integral
- 25 mL vanilla extract (or 10mL essence)
- 300 g wheat flour
- 70 g whole wheat flour
- 170 g Brown sugar
- 6 g sodium bicarbonate (about 1 tsp)
- 4 g refined salt
- 100 g butter without salt (chilled; in cubes)
- 40 g crystal Sugar (to splash)
- Cinnamon powder (to splash)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl mix molasses, milk and vanilla, set aside.
- In the bowl of a stand mixer, mix the wheat and whole-wheat flours, brown sugar, baking soda and salt. Pulse with the paddle attachment to mix.
- Add the butter and continue pulsing until you get a chunky crumb.
- Add the liquid mixture and continue beating until the dough becomes uniform, it’s quick. The dough becomes very soft.
- Gather all the dough and place it in a bag or plastic wrap. Let it rest for 2 hours (minimum) in the fridge, ideal overnight.
- Heat the oven to 180ºC, line a baking tray with baking paper.
- Divide the dough into three parts, working with one part at a time. The others should stay in the fridge.
- On a clean, floured surface roll out the dough to ~0.5cm thickness. Cut 6x6cm squares and transfer to the prepared baking tray, leaving a space of 0.5cm between them. The dough is very soft and sticky, the pieces can be joined together and reopened.
- Place the baking tray in the freezer for 10 minutes before baking. Mix granulated sugar with cinnamon powder
- If you want to decorate, make holes with a barbecue toothpick. Sprinkle the sugar and cinnamon mixture over them.
- Bake at 180ºC for around 15-18 minutes, they will be firmer to the touch.
- Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
