Hrono graham krekeri (Chrono graham crackers)

Sastojci: 240g graham brasna, 50g belog brasna, (obicnog), 80g margarina (hladnog, iseckanog na kockice), 50ml slatke pavlake, 70ml melase (ili javorovog sirupa, ili meda), 60g zutog secera, 4g praska za pecivo, 1/2 kasicice sode bikarbone, 1/3 kasicice soli, prstohvat cimeta, 1/2 kasicice vanila ekstrakta.

Priprema:

1. U ciniju pomesati oba brasna, secer, prasak za pecivo, sodu bikarbonu, so i cimet.

2. Dodati margarin i zamesiti rukom.

3. Dodati melasu, slatku pavlaku i ekstarkt vanile i drvenom varjacom promesati da se sjedini. Zatim rukama formirati loptu; napraviti pravougaonik debljine oko 1.5 cm, zaviti u plasticnu foliju i ostaviti u frizider 45 minuta.

4. Na sto staviti papir za pecenje, staviti testo, prekriti drugim papirom za pecenje i oklagijom razviti testo na debljinu od oko 0.5 do 0.8 cm. Skinuti gornji papir za pecenje.

5. Pazljivo prebaciti papir sa testom u pleh za pecenje. Noz blago pokvasiti vodom, umociti u brasno i iseci na kocke ili zeljene oblike. Viljuskom napraviti rupice u testu.

6. Peci u prethodno zagrejanoj rerni na 170 C oko 30 minuta. Izvaditi iz rerne i ostaviti da se ohladi.

Cuvati u posudi sa hermetickim poklopcem do 10 dana.

Ingredients: 240g graham flour, 50g flour, (plain), 80g of margarine (cold, diced), 50ml heavy cream, 70ml molasses (or maple syrup or honey), 60g brown sugar, 4g baking powder, 1/2 teaspoon baking soda, 1/3 tsp salt, pinch of cinnamon, 1/2 teaspoon vanilla extract.

Preparation:

1. In bowl, combine both flour, sugar, baking powder, baking soda, salt and cinnamon.

2. Add margarine and knead by hand.

3. Add the molasses, heavy cream and vanilla extract and with wooden spoon stir to combine. Then with hands form a ball; make a rectangle about 1.5 cm thick, wrap in plastic wrap and leave in refrigerator for 45 minutes.

4. O table put baking paper, put the dough, cover with other baking paper and with rolling pin develop dough to a thickness of about 0.5 to 0.8 cm. Remove the upper baking paper.

5. Carefully transfer paper with dough in the baking pan. Place knife under running water and shake to remove excess drops, dip in flour and cut into cubes or desired shapes With fork make small holes in the dough.

6. Bake in the preheated oven at 170 C for about 30 minutes. Remove from the oven and leave to cool.

Store in a container with an airtight lid to 10 days.