A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

 

INTRODUCTION

In Western cookbooks, It is common that graham crackers were being used to prepare the biscuit base of chilled cheesecake and in fact, I do like graham crackers. I like the crispy texture of the biscuits with some bits to bite in the biscuit.

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

While I was flipping through by favourite cookbook  (Essential Baking Cookbook issued by Murdoch Books, UK 2000) today, I found a recipe on graham crackers. I was amazed  that only 5 ingredients were necessary to prepare the biscuits. Since I have all the ingredients at home, I have decided to give it a try.

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

Per Wikipedia,

“The graham cracker (/ˈɡræm/, /ˈɡreɪm/, or /ˈɡreɪ.əm/; also graham wafer) was invented in 1829 in Bound Brook, New Jersey, by Presbyterian minister Sylvester Graham. The original graham cracker was made with graham flour, a combination of finely-ground unbleached-wheat flour with the wheat bran and germ coarsely-ground and added back in providing flavor. While graham crackers started out as a mild food, unsweetened or mildly sweetened, they are more commonly known as a sugar or honey sweetened baked good that approaches a cookie.

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

Most modern graham crackers are made mainly of the refined, bleached white flour to which the Rev. Graham was opposed, and others are made with blends that use unbleached, white flour as a base. Graham crackers have remained popular in North America as a snack food and breakfast cereal despite, or perhaps because of, the greater amounts of refined sugar (often mixed with honey) than in the original versions which may have been unsweetened, and far less graham flour, possibly without all the parts of the wheat included at all.” (Source: http://en.wikipedia.org/wiki/Graham_cracker)

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

Prior to my preparation, I did search other recipes but most will require much more ingredients and  come with many variations such as adding of cinnamon powder. This recipe is unique as I did not find any other recipes that use cream in the preparation. However, I have substantially modified the ingredients and method  to suit my preparation.

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

Taste is awesome, texture is crispy and it is addictive.. I have taken more than 5 pieces in an hour..

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)


WHAT IS REQUIRED

Servings: Prepare about 50 graham crackers with sizes of about 5 cm x 5 cm x 2mm thickness

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

  • 350 grams of wholemeal plain flour or wholemeal flour
  • 60 grams of corn flour
  • 60 grams of castor sugar
  • 150 grams of butter (cut into cubes)
  • 50 grams of fresh cream for whipping
  • 1/4 teaspoon of baking soda

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)


STEPS OF PREPARATION

  • Line 2 baking tray with baking paper.

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

  • In a food processor, put all the dry ingredients (except butter) in the blending bowl. Blend the dry ingredients until well mixed.. Add the butter cubes. Blend again until the texture resembles bread crumbs. Add in the cream, blend again until well combined. If you do not have a food processor, you can easily use hand to rub the butter against the flour mixture until a crumble structure is obtained.

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

  • Divide the dough into two portions (about 370 gram each dough). Put one portion of the dough on top of one of the baking paper, Put another piece of baking paper on top of the dough. Use a rolling pin to flatten the dough with about 2 mm thickness.

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

  • Put the flattened dough in the freezer and let it chill for about 10 minutes. Take out the dough, tear off one piece of the baking paper, use a pie cutter or pastry wheels or a sharp knife to cut the dough into your desire size (Suggested 5 cm x 5 cm). Put back to the refrigerator again until the oven is ready. If you prefer, you can use forks to make some pattern in your biscuits.

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

  • Pre-heat the oven to 200 degree Celsius. Once oven is ready, bake in the oven for about 7-10 minutes until the dough is firm and golden brown. Leave to cool in the baking tray for additional 2-3 minutes before transfer to the cooking rack for cooling.Once cooled, store the biscuit in an  air tight container.

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)


CONCLUSION

i am sure you will concur with me that this is  a simple recipe. and may be you want to give it a try?

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

Hope you like the post today. Cheers and have a nice day.

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

A Simple And Traditional Biscuit–Graham Biscuit (全麦饼干)

  1. “fresh cream for whipping” which type of cream, is this type which use for topping. thks

  2. instead of food processor can l use stand mixer? tq

  3. Hi Kenneth
    Thanks for recipe! Is this a sweet or mild salty cracker?

  4. Reblogged this on Recipes For You 2013 and commented:
    This ius an excellent recipe for Graham Crackers…Thank you

  5. Pingback: RECIPE INDEX ( Updated on 21 July 2014) | GUAI SHU SHU
  6. 请问我有whole meal high protein flour可以用吗?

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