Old Fashioned Graham Crackers With Turbinado Sugar Recipes

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OLD-FASHIONED GRAHAM CRACKERS WITH TURBINADO SUGAR



Old-Fashioned Graham Crackers with Turbinado Sugar image

Provided by Dawn Casale

Categories     Cookies     Mixer     Dessert     Bake     Kid-Friendly     Family Reunion     Chill     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup turbinado sugar

Steps:

  • 1. In a medium bowl, whisk together the flours, cinnamon, baking soda, and salt.
  • 2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. With the mixer on low speed, add a third of the flour mixture and 1/4 cup of water. Mix for 30 seconds. Repeat this step once, then add the remaining flour mixture and mix just to combine. Turn the dough out onto a lightly floured surface and knead by hand for about 10 seconds. Divide the dough in half. Cover one half with plastic wrap and set it aside.
  • 3. Place a sheet of parchment paper on a work surface, put the dough on the parchment, and top with a second sheet of parchment. Roll the dough out to about 1/8-inch thickness. Repeat with the second half of the dough. Chill the dough for about 30 minutes.
  • 4. Preheat the oven to 350°F.
  • 5. Remove the dough from the refrigerator, peel off both sheets of parchment, and put the dough on a cutting board. Using a square cookie cutter, cut out the dough, rerolling the scraps twice. Put the cookies on a parchment paper-lined baking sheet. Sprinkle each cookie with a pinch of turbinado sugar.
  • 6. Bake, rotating the sheet halfway through, for 20 minutes, or until the cookies are a dark golden color around the edges. Let cool for 10 minutes, then transfer to a wire rack to cool completely.

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  • In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. With the mixer on low speed, add 1/3 of the flour mixture and 1/4 cup of water. Mix for 30 seconds. Repeat this step once, then add the remaining flour mixture and mix just to combine. Turn the dough out onto a lightly floured surface and knead by hand for about 10 seconds. Divide the dough in 1/2. Cover 1/2 with plastic wrap and set it aside.
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