I think I may have just about heard it all tonight!
Friend Rebecca, the one who helped throw Spooktacular 2010, is Australian. She also likes to cook and bake. Following the Halloween intro to Martha Stewart's website, she told me she has been looking at a lot of her receipes.
I received a message today from Rebecca asking me what graham crackers where? Really?!
There is no such thing as a graham cracker here! They have Teddy Grahams for goodness sake.
So of course I took to the laptop straight away and had a conversaton with Google.
The closest equivalent is a "digestive biscuit" or wheatmeal biscuit. Digestive biscuit (or cookie) I've had. Close but not the same flavor. You may not miss if used in a cookie crust for a cheesecake but I'm not feelin' this one knowing what the taste and texture of a graham cracker is...
Amazing!
Oh, but if you were wondering, yes, Martha has her own receipe for graham crackers too. Here you go:
NGREDIENTSMakes 20. - 1 1/2 cups all-purpose flour, plus more for working
- 1 cup whole-wheat flour
- 1/2 cup untoasted wheat germ
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened (2 sticks)
- 3/4 cup packed light-brown sugar
- 2 tablespoons high-quality honey
| DIRECTIONS- Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
- Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
- Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
- Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
- Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
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