Name: Graham Crackers and Crumbs
Yield: 70 crackers, 2 × 2 inches (5 × 5 cm), or 1 pound 8 ounces (680 g) crumbs
Ingredients: 6 ounces (170 g) bread flour; 3 ounces (85 g) unsalted butter, at room temperature; 1 teaspoon (5 g) salt; 1 teaspoon (4 g) baking soda; 2 ounces (55 g) dark brown sugar; 2 ounces (55 g) whole wheat flour; ⅓ cup (80 ml) water; ½ cup (120 ml) or 6 ounces (170 g) honey; 6 ounces (170 g) cake flour; 1 teaspoon (5 ml) vanilla extract

Preparation info

70
crackers, 2 × 2 inches 5 × 5 cm ) crumbs

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

I’m sure many of us have, on occasion, found the pantry fresh out of graham cracker crumbs when they were needed for cheesecake. While it is less convenient to make the crackers and crumbs the old-fashioned way, doing so sets you back only about 30 minutes (in an emergency, keep the dough fairly firm to speed the baking and drying process). Once you try these, I think you will find producing your own an advantage in both cost and quality. It is a good idea to keep the crumbs on hand as part

Ingredients

Vegetarian

Method

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Ingredients

Method

Part of