A sprinkle of crunchy turbinado sugar on the skin offers option to the thick and barely flaky inside of those graham crackers. Pair them with marshmallows and darkish chocolate for epic s’mores all summer season lengthy!
Cinnamon Graham Crackers
Makes about 13 sheets/26 squares
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (110 grams) firmly packed gentle brown sugar
- 2 tablespoons (42 grams) molasses
- ½ teaspoon (2 grams) vanilla extract
- 1¾ cups (219 grams) all-purpose flour, plus extra for dusting
- 1 cup (125 grams) complete wheat flour
- 1½ teaspoons (3 grams) floor cinnamon
- ¾ teaspoon (3.75 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- Turbinado sugar, for sprinkling
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium pace till creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in molasses and vanilla.
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In a medium bowl, whisk collectively flours, cinnamon, baking soda, and salt. With mixer on low pace, regularly add flour combination to butter combination, beating till mixed. Prove dough onto a piece floor, and form right into a rectangle. Wrap in plastic wrap, and refrigerate for 1 hour.
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Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
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Closely mud work floor with all-purpose flour; on ready floor, roll dough to ¼-inch thickness. Utilizing a 2¼-inch fluted sq. cutter dipped in all-purpose flour, lower dough, and place 2 inches aside on ready pans with 2 dough items touching one another to create a sheet. Reroll scraps, and lower to make use of all dough. Sprinkle with turbinado sugar.
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Bake till edges are golden brown and facilities are set, 17 to twenty minutes. Let cool on pans for five minutes. Take away from pans, and let cool utterly on wire racks. Retailer in an hermetic container for as much as 1 week.
