Typically used for the crust in cheesecakes. But also taste great as crunchy crackers! This recipe is great for children with egg and milk allergies too. You can also substitute shortening with canola oil or other oils of your choice.
Ingredients: An easy-to-make proportion (Enough for 2 cheesecakes
In the order listed, mix ingredients little by little into a food processor. Process vigorously until finely ground. Pour in 1 tablespoon water, and blend once more. If it doesn't become malleable, add more water.
Place in bowl, and using your hands, gather the dough into a ball. Place on a sheet of parchment paper, and cover with plastic wrap, then roll out flat with a rolling pin.
Using a pizza cutter or a knife, cut into sections and pierce holes into dough using a fork. (Children will love to make the cuts in the crackers.)
Slide the parchment paper onto a baking sheet and bake for 15 to 20 minutes in an oven preheated to 340°F/170°C, until light brown, then lower heat to 300°F/150°C, and bake for 10 more minutes.
To make a cheesecake crust: Use 100 g graham crackers and 40 g melted butter. Put crackers into a plastic bag and crush with a rolling pin.
After crushing the crackers in a bag using a rolling pin, add melted butter. Use a potato masher to flatten into the cake pan. Be sure to pack it tightly, so that it won't crumble when baked.
When using butter to make the graham cracker dough, I recommend cutting it up into cubes, then freezing them in the freezer.
I made rare cheesecake. I crushed the crackers very finely and layered at the bottom, sprinkled more on top, and added a cracker for decoration. This rare cheesecake is a mousse-type that doesn't harden.
Here is a stick-type cheesecake. Pridefully packed with homemade sour cream and graham crackers. Since this recipe makes about 20 crackers, they are perfect to share with friends and loved ones.
Story Behind this Recipe
I love the combination of whole wheat and honey, and so wanted to use it in the crust for a cheesecake. It turned out better than I expected, so I posted the recipe here. You can make it without using water, but water helps make the dough smooth and easier to handle. The taste is the same. For those who don't like shortening, use butter. For cheesecake, if you use sugar syrup, you will get plain crackers.
Since I wanted to create a rough texture, I used a special bread-making rolling pin that is used to punch down dough. Adjust the baking time to suit your particular oven. For infants under a year old, use maple syrup instead of honey. For whole wheat flour, I use medium-grind bread flour. Since it gives a crunchier finish than pastry flour, this is the only flour I use.