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Grahams

A recipe that veered from the graham crumbs and was lost in the woods.

How promisingly it all began once upon a time, with whole-wheat pastry flour roasting in the oven, a whiff of Lebkuchen traipsing through the kitchen. How bakerly I felt, roasting flour, a preparation lazy stepmothers would surely skip. How diligently I sifted the dry ingredients, just to prove my mettle.

And then the little voice said: Molasses. Blackstrap Molasses.

One oughtn’t listen to the little voices. One ought to scarper when one hears:

Knupper, knupper, Kneischen,

Wer knuppert an meinem Häuschen?

♦♦♦

Nibble, nibble, gnaw

who is nibbling at my little house.

But I nipped up the bait without half a second’s thought.

Graham crackers became something more akin to gingerbread or Pfefferkuchen, baked brown as the ovened witch.

So wander off the trail with me, into the molasses mire. With these bronzed biscuits you are sure to ensnare any nibbler who meanders by your cookie jar. And the grahams would make tempting roof tiles for your candy cottage in the woods, too.

Grahams

 

Hansel and Gretel’s Grahams

Strayed from Vegan Miam

Pantry

  • 1 ½ cups whole-wheat pastry flour
  • 1/3 cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/3 cup oil
  • ¼ cup blackstrap molasses
  • 2 ½ teaspoons vanilla extract
  • 2-4 tablespoons water

Method

Preheat the oven to 350° F. Spread the flour on a piece of parchment paper in a rimmed baking sheet. Toast the flour for 10 minutes.

Sift together the flour, sugar, cinnamon, baking soda, and salt. Whisk to combine.

In a separate bowl whisk together the oil, molasses, and vanilla. Stir the wet ingredients into the dry (the mixture will be crumbly). Add two tablespoons of water and mix until well distributed. Let the dough sit for five minutes to allow maximal liquid absorption (this is a good time to start in on the dishes!). Add additional water one tablespoon at a time until dough readily forms a ball but is not wet to the touch.

Roll out the dough between parchment paper until dough sheet measures ¼ inch thick. Slice into whatever shapes tempt your fancy. Transfer cookies to a baking sheet and reroll the dough for another round of slicing. Prick the cookies with a fork before placing in the oven for 10-11 minutes. Rotate the pan halfway through baking time. Cookies are ready to be removed from the oven when the tops are dry and the bottoms are beginning to brown. Let cool on a wire rack.

Bonus recipe! Cookie butter! Cookie butter!

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