Ingredients
Spelt Honey Graham Cracker Dough
- 450 grams wholemeal spelt flour
- 150 grams Rapadura Sugar
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt, ground or flakes
- 100 grams unsalted butter, slightly frozen in 2cm cubes
- 110 grams Raw Honey
- 2 tablespoons molasses
- 75 grams Milk
- 2 teaspoons vanilla extract
Sprinkle
- 1 tablespoon Rapadura Sugar
- 1 teaspoon ground cinnamon
- 1 pinch ground sea salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Weigh wholemeal spelt flour, rapadura, baking soda and salt (reduce to 1/4 tsp if using salted butter) into the bowl and "sift" together for 20seconds@speed4.
2. Add unsalted butter cubes and pulse to a coarse meal (4x 1second@Turbo).
3. Add honey, molasses, milk and vanilla extract. Combine to a soft/sticky dough, 10secs@speed5-6.
4. Tip dough out onto a *well floured* Thermomat, knead lightly, wrap and allow to rest 15-20 mins.
5. Unwrap dough and roll out on generously floured Thermomat. (Yes, this spelt stuff gets sticky fast!) You can roll the dough thick-ish or quite thin... obviously this will determine your final result.
6. You can cut out shapes (the MC is a great size!) or you can cut out rectangles to score later. Place your chosen shapes onto a lined baking tray and cool - either in the fridge for 40 minutes or in the freezer for 20 minutes.
7. Preheat your oven to 175C and take a tray out of the fridge/freezer. You can score your rectangles into 'fingers' or otherwise score your shapes as you please. Pierce rows or circles, etc of 'dots' with the blunt end of a skewer (or similar object) to allow baking to be uniform.
8. Optional: Sprinkle with rapadura/cinnamon/salt mixture for "Cinnamon Spelt Graham Crackers"
9. Bake 12-18 minutes - depending on thickness and shape - and allow to cool 5-10 minutes on the tray before cooling completely on a rack.
10. And now the fun begins - whipped frostings, homemade icecream, melted chocolate, toasted marshmallows, royal icing, etc...
Tip
* Reduce salt to 1/4 teaspoon if using salted butter
* You can substitute the 2 Tablespoons molasses with 1 Tablespoon blackstrap molasses + 1 Tablespoon golden syrup
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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