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Posted 20 hours ago

Honey Maid Graham Crackers, Low Fat Cinnamon, 14.4 oz

£9.9£99Clearance
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I’ve made these crackers a variety of ways: With dark brown sugar and a darker honey, they take on a sweeter, darker flavor. If you read my description of these crackers at the beginning of the blog post and in the recipe box, I’ve actually shared that they’re meant to be crunchy — not chewy!

I prefer the pizza wheel method so I didn’t have to re-roll dough as many scraps that come from using cookie cutters. I have made Deb’s (smitten kitchen) graham crackers a few times, but I’ve never used whole wheat pastry flour – will give a go the next time ’round! Between the graham flour, dark brown sugar, honey, and molasses, they have a flavor depth unlike any graham crackers I’ve ever tried.uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. Give the liquid ingredients a quick whisk with a fork and then continue mixing until everything is well combined and crumbly.

Whether or not you use home milled flour, these will still have exceptional flavor from the whole grain flour itself. My oven is temperamental and I get better results baking 1 tray at a time; and keep the remaining trays in the fridge.It’s Alicia from The Baker Upstairs and I’m back to share a super delicious make-it-yourself treat today! Traditionally graham flour is used for these cookies, and can be used here if preferred, however it can be hard to source. In a pinch, regular whole wheat flour may also be substituted, but the graham crackers may have a more distinct “wheat-y” flavor.

Eggs will definitely add to the fluffiness of something more like a cookie, which also brings me to my favorite part: you can eat this dough without the worry you’re going to get sick from salmonella (your mom will be so happy)! Oat flour should work in this particular recipe, but be extra careful when measuring it because it tends to be a bit more absorbent than wheat. Kayla Lobermeier is an author, blogger, recipe developer, photographer, homesteader, and co-owner of the brand Under A Tin Roof with her mother, Jill Haupt. The initial batch spread too thin even after chilling and freezing the dough, but the taste was incredible. So I went with a bolder dough and added cinn, molasses, and the ww pastry flour adds that bit of earthy/wheaty-ness I was hoping for!Having little ones around means crackers are kind of a go-to, as much as I may not love to admit it. Lift the sheet of dough up with the baking paper still underneath it, and lay onto your cookie sheet. The endosperm is ground finely into a traditional-looking flour, while the germ and bran are ground coarsely.

You make it seem so easy and with such a fab endorsement from your daughter I might have to give them a try. My favorite copycat recipe would be my Homemade LD Oatmeal Creme Pies or Pillsbury Orange Sweet Rolls.During my baking and recipe development class this month we were encouraged to explore swapping in ingredients with our dough, swapping out types of sugar, including extracts, and finding replacements for flour. I like to use baker’s ammonia (ammonium bicarbonate) as the raising agent as it provides the lightest, crispest texture to baked goods like this. Within just a few hours, most of us had the hospital floor plan memorized… Or at least the nearest restrooms! Dock the crackers all over with a fork (or the small end of a chopstick if you want a more authentic look).

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