Well this snow really does put a damper on the maple production, now doesn’t it? These cold days will stop the sap from flowing, but apparently not the onslaught of maple recipes.
I should be spending more time writing a literature review for work, but why write when there’s baking to be done? Also, I’m justifying my baking today because I plan to feed the treats to my students tomorrow night. Before spring break I met with each of my students and asked them all what we could do to improve the class. It was brought to my attention that the reason they seem tired an unable to communicate is because they’re tired (it’s a two hour evening class). So, my plan is to do calisthenics at the beginning of class and to get them hopped up on sugar. Surely that should help, right?
And actually, these graham crackers aren’t ridiculously sweet. They’re just a little sweet. I’ve adapted this recipe from the Smitten Kitchen (where you should go to see much better photos!)
Maple Graham Crackers
1 c. whole wheat flour
1 1/2 c. all-purpose flour
1 c. brown sugar
1 tsp. baking soda
7 Tbsp. butter, frozen and cut into 1″ pieces
1/2 c. maple syrup
4 Tbsp. milk
2 Tbsp. vanilla extract.
2 Tbsp. maple syrup for glaze
Mix dry ingredients together using an upright mixer or food processor (you can use a power tool for this recipe! fun!). Add butter and mix in until crumbly or a coarse meal. In a small bowl, whisk together wet ingredients. Add to dry ingredients and blend together until the dough comes together.
Place plastic wrap on a cookie sheet and dust with flour. Put dough on plastic wrap and flatten out into the shape of a rectangle, about 1″ thick. Cover with plastic wrap and refrigerate for about 2 hours.
Divide dough into workable sections (I cut in thirds) and roll flat with a rolling pin to about 1/8″ thick. Cut into 2″ squares. Use a chopstick or skewer or toothpick to put holes in crackers, about 6 total in each cookie. Place crackers on a cookie sheet lined with parchment paper. Chill crackers in freezer for about 20 minutes.
Bake crackers in a 350º oven for about 20 minutes, rotating halfway through. Let cool and brush with maple syrup. Easy-peasy and delicious!