A sprinkling of crunchy turbinado sugar outside gives way to the thick and slightly shaky interiors of these graham crackers. Marshmallow and dark chocolate for epic s’mes throughout the summer!
Graham cinnamon crackers
It makes about 13 sheets/26 squares
- 1 cup (227 grams) not salty butter, softened
- ½ cup (110 grams) lightly light brown sugar
- 2 spoons (42 grams) Melassa
- ½ teaspoon (2 grams) Vanilla extract
- 1 range cups (219 grams) Flour for all uses, more to dust sprout
- 1 cup (125 grams) full flour
- 1½ spoons (3 grams) Cinnamon on the ground
- ¾ teaspoon (3.75 grams) Sodium bicarbonate
- ½ teaspoon (1.5 grams) Kosher salt
- Turbinado sugar, for the sprinkling
In the bowl of a support mixer equipped with the shovel attack, beat the butter and brown sugar at medium speed up to creamy, from 3 to 4 minutes, stopping to scrape the sides of the bowl. Beat molasses and vanilla.
In an average bowl, beat together flours, cinnamon, baking soda and salt. With the low -speed mixer, gradually add the mixture of flour to the mixture of butter, beating until it combines. Disable the dough on a work surface and model in a rectangle. Wrap in a plastic casing and keep in the refrigerator for 1 hour.
Preheat the oven to 350 ° F (180 ° C). Cooking line with parchment paper.
Work surface heavily dust with flour for all uses; On the prepared surface, roll the dough to a thickness of ¼ inch. Using a 2ny spitty cotter of spitty cotter immersed in flour for all uses, cut the dough and place 2 -inch distance on pans prepared with 2 pieces of pasta that can be touched to create a sheet. Reject the waste and cut to use the whole dough. Sprinkle with turbinado sugar.
Cook until the edges are golden and centers are fixed, from 17 to 20 minutes. Leave the pans to cool for 5 minutes. Remove from the pans and let it cool completely on the stars. Keep in an airtight container for a maximum of 1 week.
