Ingredients:
1/2 Cup Of White All Purpose Baking Flour
2 Tablespoon Of Tree Of Life Blackstrap Molasses
1 3/4 Cups Of Whole Wheat Baking Flour
1 Teaspoon Of Premium Liquid Vanilla Extract
1/2 Cup Of Granulated C&H White Cane Sugar
1 Teaspoon Of Pure Baking Powder
1/4 Cup Of Chilled Bottled Spring Water
1/2 Teaspoon Of Granulated Kosher Salt
2 Tablespoons Of Liquid Bees Honey
1/4 Teaspoon Of Ground Cinnamon Powder
1/2 Teaspoon Of Arm & Hammer Baking Soda
1/2 Cup Of Chilled Cubed Real Unsalted Butter
Information:
Serving Size 48
79 Calories Per Serving
5 Grams Of Fat
Preparation Instructions:
My old pal Chris from Houston Texas recently mailed in this mock Honey Maid graham crackers recipe, and my family loved it when they tried it out, it's even better than the real thing. For step one, please take out a large blender or food processor, and add into it the white all purpose baking flour, whole wheat baking flour, granulated C&H white cane sugar, pure baking powder, Arm & Hammer baking soda, granulated kosher salt, and ground cinnamon powder. Mix up all of these ingredients together at high speed. For the next step, blend in the chilled cubed real unsalted butter until it forms a nice coarse crumbly mixture. Next blend in the liquid bees honey, Tree of Life blackstrap molasses, chilled bottled spring water, and premium liquid vanilla extract. Once all of these delicious ingredients have been mixed into a dough like substance, scrape it out of the mixing device, and then roll it into a ball. Once the dough is in a ball, cover it in plastic wrap, then chill it in the refrigerator for two full hours. Once the balled dough has chilled, roll it out on a flour dusted surface to an eighth inch thickness. Cut out the dough into small rectangles of a desired size, then place them on to a cookie sheet. Once they are nicely lined out on the cookie sheet, poke each uncooked cracker with a fork. Next preheat your oven to 350 degrees Fahrenheit, or roughly 175 degrees Celsius, then once it's well heated, slide the uncooked graham crackers into it. Let them cook for fifteen minutes, or until they are golden and a little brown. Let them cool for about ten minutes before serving them. Dunk the tasty crackers into a large cold glass of milk.
