Graham Crackers
2 cups AP flour
1/4 cup graham flour or whole wheat flour
1/2 cup brown sugar, packed
1 tsp. baking soda
1 tsp. salt
1/2 cup butter, softened
1/4 cup cooking oil
1/4 cup water
Preheat oven to 425°F.
Whisk together flours, sugar, soda, and salt. Add rest of ingredients and mix well. Divide dough in half. Roll each half out on a rimless cookie sheet. (It is too crumbly to transfer from work surface to baking pan.) If your pan has sides, turn it upside down and roll dough on the bottom. Roll each half to 12 x 10 inches. Dust rolling pin with flour, if needed. Score dough into 2 inch squares. Dock the dough with a docker or a fork. Bake for 10 minutes or until browned. Crackers will crisp as they cool. For a clean edge, cut on score lines while hot. Makes 5 dozen crackers.
2 cups AP flour
1/4 cup graham flour or whole wheat flour
1/2 cup brown sugar, packed
1 tsp. baking soda
1 tsp. salt
1/2 cup butter, softened
1/4 cup cooking oil
1/4 cup water
Preheat oven to 425°F.
Whisk together flours, sugar, soda, and salt. Add rest of ingredients and mix well. Divide dough in half. Roll each half out on a rimless cookie sheet. (It is too crumbly to transfer from work surface to baking pan.) If your pan has sides, turn it upside down and roll dough on the bottom. Roll each half to 12 x 10 inches. Dust rolling pin with flour, if needed. Score dough into 2 inch squares. Dock the dough with a docker or a fork. Bake for 10 minutes or until browned. Crackers will crisp as they cool. For a clean edge, cut on score lines while hot. Makes 5 dozen crackers.