The Daring Bakers January 2010 Challenge

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

I just made a triple batch of Nanaimo Bars in December for my new friends in Tennessee.  I gave away my leftover icing sugar and coconut because I am trying not to make any more 'fat food' for awhile!  So this challenge is a challenge for me!  I have decided that I would love to make the graham crackers from scratch.  I have always wanted to try them.  They will be good for S'Mores as well.  But that is all I will do this month.  Crackers only and no more Nanaimo Bars.  This is not the gluten free version.

Look at the amount of vanilla in this recipe!  So that tells me you better use a very good quality.  It is a dominant flavour.  And the cinnamon sprinkle is really important, so use a really fresh and good quality cinnamon.  I used sorghum rather than honey, because that is what I had on hand.  Sorghum is a type of mild molasses more common in the southern USA and it was just fine.   Chilling them well before baking is really important.  It prevents them from spreading during baking.  I also cool down the pan before baking the next batch.  (Or just use a second pan.)  Be really careful not to overcook.    And OH MY GOSH, they are so-o-o good!  You could just have them with coffee.

Graham Crackers

2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour

1 cup dark brown sugar, lightly packed

1 teaspoon baking soda

3/4 teaspoon kosher salt

7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen

1/3 cup mild-flavored honey, such as clover

5 tablespoons whole milk

2 tablespoons pure vanilla extract



For the topping:

3 tablespoons granulated sugar

1 teaspoon ground cinnamon



In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.  (Oops!  I forgot to add the 2T flour.  I used unbleached all purpose.)



In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.



Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.



To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.



Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.   ( I made mine 2" x 3" for single wafers)

Adjust the oven rack to the upper and lower positions and preheat the oven to 350F.



Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get a few more crackers.



Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.   (I marked them before chilling.  Just seemed to be a more logical sequence.)

Bake for 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.



Yield: 10 large crackers  ( I made 42 - 2" x 3" crackers.)

From Nancy Silverton's Pastries from the La Brea Bakery (Villard, 2000)