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Good For The Body! Macrobiotic Graham Crackers Recipe

Good for the Body! Macrobiotic Graham Crackers Recipe
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Prepare the ingredients before making Good for the Body! Macrobiotic Graham Crackers in your home. Then, follow these steps below to serve Good for the Body! Macrobiotic Graham Crackers for your family or friends.

Ingredients: Good for the Body! Macrobiotic Graham Crackers

  • 200 grams All-purpose flour
  • 100 grams Graham flour (rough grain)
  • 80 grams Shortening
  • 80 grams Honey
  • 1/2 tsp Salt
  • 1 tsp Baking powder
  • 1 tbsp Brown sugar
  • 5 tbsp Water

How to Make Good for the Body! Macrobiotic Graham Crackers

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Good for the Body! Macrobiotic Graham Crackers in your home by yourself.

    Step 1
  • Add the honey to the shortening and knead until soft. Add in the sifted flour and baking powder to the graham flour (graham flour is rough, so it can't be sifted). Add in the salt and dark brown sugar as well, and mix.
  • Step 2
  • The dough is pretty firm, so add in water as needed. Place into a large plastic bag after it softens, close the top completely with cellophane tape, and roll it out with a rolling pin. Keep going until the bag is completely filled. It should be about 3 mm thick.
  • Step 3
  • Let sit in the fridge for 30 minutes or more. Then, carefully cut the bag and roll it back from the top. Slice the dough with a pizza cutter into your graham cracker shapes. Poke holes into the surface with a fork after that. Start preheating the oven to 170-180℃ while you are working through these steps.
  • Step 4
  • Line up each piece on baking tray lined with a baking sheet. Bake in the heated oven for 10 minutes. Lower it to 140-150℃ afterwards, and bake for an additional 10 minutes. My family uses a gas oven, so please increase the baking time a bit at a time as needed when using an electric stove.
  • Step 5
  • These are the ones I made for Halloween. I used a cookie cutter.
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