Graham Crackers
Yield
72 servingsPrep
30 minCook
?Ready
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | cups |
brown sugar
|
*
|
| 1 | cup |
sugar
granulated |
|
| 2 | cups |
all-purpose flour
|
|
| 4 | cups |
graham flour
|
* |
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
sweet or sour |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 473 | ml |
brown sugar
|
*
|
| 237 | ml |
sugar
granulated |
|
| 473 | ml |
all-purpose flour
|
|
| 946 | ml |
graham flour
|
* |
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
sweet or sour |
|
| 5 | ml |
vanilla extract
|
|
Directions
Cream shortening and sugar together until fluffy.
Add vanilla.
Sift flour.
Add salt, soda and baking powder to flour. Sift again.
Add sifted dry ingredients alternately with milk to shortening mixture.
Mix thoroughly after each addition.
Chill dough in refrigerator overnight.
In the morning, turn out on floured board and roll as thin as possible.
Cut in squares or any shape desired.
Place 1 inch apart on a greased cookie sheet.
Bake at 350℉ (180℃) F until crisp and a golden brown.
