I've been looking for the perfect graham cracker using real graham flour and have hated the three test runs I made (okay, hate may be too strong a word. They were...less than satisfying, how's that?)
However, a big old bag of graham flour still remains so I thought I'd give Martha's a try.
Here is my reaction after 2 hours of chilling and prepping and more chilling then baking:...
"(meh)", with a shrug of the shoulders
The pastry dough has no sugar, but a boat-load of fat, yet ended up as tough as a piece of heavy stock cardboard. I added freeze-dried blackberries to cut the sweetness of the jam and then blended the icing in the Vitamix to pick up the powdered residue.
I guess the quest continues.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/GrahamJams.jpg~original
http://www.marthastewart.com/1078662/graham-flour-and-jam-pastry-squares
However, a big old bag of graham flour still remains so I thought I'd give Martha's a try.
Here is my reaction after 2 hours of chilling and prepping and more chilling then baking:...
"(meh)", with a shrug of the shoulders
The pastry dough has no sugar, but a boat-load of fat, yet ended up as tough as a piece of heavy stock cardboard. I added freeze-dried blackberries to cut the sweetness of the jam and then blended the icing in the Vitamix to pick up the powdered residue.
I guess the quest continues.
http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/GrahamJams.jpg~original
http://www.marthastewart.com/1078662/graham-flour-and-jam-pastry-squares