Homemade Graham Crackers
By
dairyfreecooking.about.com
Dairy free graham crackers are great for non-dairy smores!
© 2008 Ashley Skabar, licensed to About.com, Inc.Making graham crackers is easy, and it's a fun activity that both you and your kids can enjoy doing do together. Many store bought graham crackers contain dairy in the form of butter, milk fat, milk powder or whey, but these homemade crackers are great substitutes for your snacks, smores or as a light sweet after-dinner treat. These graham crackers will keep for about 5 days in an airtight container, and the dough can be made up to 2 weeks in advance and store in the freezer for quicker preparation.
Makes about 40 crackers
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 ¾ cups white flour
- 1 cup whole wheat pastry flour
- 1 t. baking soda
- 1 t. cinnamon
- ½ t. salt
- ½ cup dairy-free soy margarine, such as Willow Run
- ½ cup all-vegetable dairy-free shortening, such as Spectrum
- ¾ cup and 2 T. brown sugar
- 2 T. molasses
- White sugar, for sprinkling
Preparation:
1. Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
2. In a medium-sized mixing bowl, combine the flours, cinnamon, baking soda and salt until well mixed.
3. In a large mixing bowl using an electric hand mixer on high speed, cream the soy margarine, vegetable shortening and brown sugar until fluffy, about 3-4 minutes. Add the molasses and mix until well combined. Add in the dry ingredients in 2 additions and mix until smooth. Form dough into a disc, wrap the disc in plastic and place in the refrigerator for 30 minutes.
4. On a lightly floured surface, roll out the dough until 1/8 " thick. Separate into rectangles and place on the prepared sheet as you finish. Using a fork, poke several holes in the surface of each of the crackers, sprinkle lightly with sugar and bake until golden brown, about 10 minutes. Remove from the pan immediately and transfer to a wire cooling rack to cool. Serve at room temperature.
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