Graham crackers are a type of slightly sweet, whole wheat crackers that are commonly used in desserts such as s'mores and pie crusts. They were created by a guy named Sylvester Graham in the 19th century as part of his health food movement. He was a minister of religion and believed in vegetarianism way before it was popular or even understood. Graham developed a system of healthy living that eschewed strong drink and overly processed food, and advocated moderation in all areas of daily life. (Not my type of guy, but these are not all bad!)
Well....these have not much sugar, are mostly oats, whole wheat flour and shredded coconut, and although they are not World Peace Cookies, in that everyone loves them, they are a little more-ish. The reason I even went down this path (which I should have probably done for the Tenina's America project) was because I keep coming across recipes that could use them...in a very unhealthy way! I do refer to them in the book, so I thought it was time to get them onto here as my own version.
I can imagine these slathered in chocolate, just like chocolate wheatens, which I am not even sure still exist.
Anyway, pin it, menu it, keep it somewhere because it is going to mentioned a few times throughout this site and in other projects for sure.
Salted Caramel Banana Cream Pie for starters!
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- 100 Grams rolled oats
- 30 Grams shredded coconut BUY
- 170 Grams Flour, whole wheat
- 130 Grams butter cubed BUY
- 60 Grams dark brown sugar
- 1/2 Teaspoon baking powder
- 2 Teaspoons ground cinnamon
- 3 Drops cinnamon bark oil (optional) BUY
- 1 Teaspoon vanilla extract BUY
- 1 Teaspoon pink salt flakes BUY
- 45 Grams milk
Place oats and coconut into the Thermomix bowl and mill 10 sec/speed 6.
Add remaining ingredients and combine 10 sec/speed 8.
Tip dough out onto a floured silpat mat and flour the top as well. Press into a flat rectangle with the mat, wrap and refrigerate for at least 15 minutes.
When ready to bake, preheat oven to 180°C and cut two pieces of baking paper that will fit your trays. Divide the dough in half and work with one half at a time.
Using a piece of the cut baking paper, form 1 piece of dough into a rectangle as well as you can, just using a spatula. Place the silpat mat on top of the dough and roll to 1/2 cm thickness. You can square up the edges as best you can, but rustic is also good. Score dough with a knife into rectangular shapes (mine were approx 6.5 cm x 9cm). Prick evenly with a fork and transfer the dough on paper to your baking tray. Repeat with the other piece.
Bake 15 minutes and allow to cool in the turned off oven for around 20 minutes. They will break apart and be ready to store in an airtight container in the pantry or fridge.