Low Protein Cinnamon Graham Crackers by
Ingredients
1/2 c butter
1/2 c packed brown sugar
1 tbs molasses or dark karo corn syrup
3 tbs light karo corn syrup or honey (or 2 tbs corn syrup plus 1 tbs honey)
1/4 c vegetable oil
1 box (400 grm) of wel-plan baking mix
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Instructions
1. Prepare oven to 425.
2. In a large bowl, mix butter and brown sugar until thoroughly creamed (no lumps of sugar should remain.)
3. Mix in molasses, corn syrup and/or honey, and vegetable oil until well blended. You may add 2 drops of yellow food coloring here to make crackers match regular crackers.
4. Stir together baking mix, baking soda, cinnamon, and salt; gradually blend into creamed mixture (dough will look very dry at first, but will become clay-like with additional mixture; work with your hands if you like.)
5. Divide dough into 2 parts; for each part, pat dough into a small 4 to 5 inch squares on a ungreased standard size cookie sheet (13x11 in.) without sides. Dust with a little baking mix or wheat starch, then roll out evenly, to approx. a 13x11 rectangle (dough should just fill the cookie sheet.) If you have any trouble with sticking, roll out dough using plastic wrap or waxed paper o top of dough.
6. Cut with pizza cutter or sharp knife into 30 squares, leaving on baking sheet. You will probably have some ragged edges but cut so that you have nice squares. Bake with ragged edges; later they can be crumbs. Prick each cracker 3 times with a fork, score each cracker very lightly down center with pizza cutter (then prick each side 3 times).
7. Bake 7 to 8 min. Press flat with spatula, if bubbles.
2. In a large bowl, mix butter and brown sugar until thoroughly creamed (no lumps of sugar should remain.)
3. Mix in molasses, corn syrup and/or honey, and vegetable oil until well blended. You may add 2 drops of yellow food coloring here to make crackers match regular crackers.
4. Stir together baking mix, baking soda, cinnamon, and salt; gradually blend into creamed mixture (dough will look very dry at first, but will become clay-like with additional mixture; work with your hands if you like.)
5. Divide dough into 2 parts; for each part, pat dough into a small 4 to 5 inch squares on a ungreased standard size cookie sheet (13x11 in.) without sides. Dust with a little baking mix or wheat starch, then roll out evenly, to approx. a 13x11 rectangle (dough should just fill the cookie sheet.) If you have any trouble with sticking, roll out dough using plastic wrap or waxed paper o top of dough.
6. Cut with pizza cutter or sharp knife into 30 squares, leaving on baking sheet. You will probably have some ragged edges but cut so that you have nice squares. Bake with ragged edges; later they can be crumbs. Prick each cracker 3 times with a fork, score each cracker very lightly down center with pizza cutter (then prick each side 3 times).
7. Bake 7 to 8 min. Press flat with spatula, if bubbles.