It’s Thanksgiving and you’re making crazy decisions like making homemade graham crackers at the last minute, right? Of course. My version here is based on a recipe from King Arthur Flour. I’d implore you to take a look at their recipe for cooking & rolling tips. I decided to weigh my ingredients (I’ve been doing that more lately) and used a flax egg. Otherwise this is pretty basic. If you want volume measurements check their site. If you’re into judging food by its weight then follow along.
- 310g (2 cups) wheat flour
- 130g (1/2 cup + 2 tbsp) sugar
- 4g (1 tsp) baking powder
- 4g (1/2 tsp) salt
- 1g (1 tsp) cinnamon
- 78g (1/4 cup + 2 tbsp) water
- 58g (1/4 cup) oil
- 10g (1 tbsp) golden flax meal
- 25g (2.5 tbsp) water
- Mix the flax & 25g water together. Whisk until cohesive, set aside in the fridge.
- Preheat oven to 300º F.
- Grease two large baking sheets. (if you've got wax paper, if you've got parchment no need)
- Mix all the dry ingredients.
- Mix all the wet ingredients including the flax egg.
- Add the wet ingredients to the dry and combine until you have a cohesive dough.
- Split the dough in half and work each half with the below steps:
- Roll the dough in between two lightly greased sheets of wax paper or parchment paper.
- Try to keep an even thickness and get it down to about 1/16 of an inch.
- If using wax paper transfer the dough directly to the greased baking sheet. If using parchment paper just pull off the top layer and lay the dough/paper on the baking sheet.
- Bake at 300º F for 10 minutes, remove, score with a knife/pizza roller/dough scraper but DO NOT pull apart.
- Return to the oven for about 22 minutes.
- Turn off the oven and open the door for 5 minutes. Then close the door and allow the oven to completely cool.