Always looking to perfect recipes, I got into his head to make a perfect New York cheesecake, that kind of basis of the mother of American family! Problem, to make it perfect, this involved the use of Graham crackers, biscuits lightly flavored with cinnamon and made from Graham flour (kind of whole wheat flour with high fiber, here we replace by a mixture wholemeal-wheat germ) and underpinning the real cheesecake U.S.; findable anywhere on American soil and just about anywhere in France or so at a price prohibitive. Of course, I could have as usual content myself with Speculos or use English as the Digestives biscuits found everywhere (but I find too soft in base cheesecake); but since I am an egg pastry right now, I decided to make them!!! So here I embarked on the design of this famous cookies. Well if we want to be bothered and make pretty cookies to size with the pretty holes, is a long course; but the good news is that if it is finally shattered as the basis for cheesecake, who cares and it goes much faster. I made a nice batch for photo and carnage for the rest but the taste and especially the crispy they were there! Conclusion: It's worth taking a little head to his house Graham crackers; plus it is very good even to nibble Nature. Mainly, it promised to cheesecake… to be continued…
Graham crackers maison
Recipe by Martha Stewart
Cooling time in the freezer: 20mins
For about 20 biscuits (is the basis of a cheesecake)
- 100g plain flour
- 70g whole wheat flour
- 50g of wheat germ
- 1 pinch of sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 115g butter at room temperature
- 80g brown sugar
- 1 tablespoon honey
- 2 tablespoons milk (optional)
Mix the flours, wheat germ, sea salt, baking soda and cinnamon in a bowl and set aside.
Put the soft butter, brown sugar and honey in the bowl of an electric mixer fitted sheet (flat beater) and mix on medium speed for 2-3min until the mixture becomes smooth and whitens, scraping sides of bowl as needed. Reduce speed. Add flour mixture and mix until thoroughly blended. Possibly add 2 tablespoons of had if the dough is too crumbly.
Turn dough onto a floured surface and divide into 2. Put each piece of dough 2 sheets of floured baking. Using a rolling pin, lower dough onto 3mm. The dough is crumbly, you can just tap it with a rolling pin to lower it by packing a little, it will crumble unless that by rolling the roller. For some nice crackers, cutting using a rolling pin of a rectangle 30x18cm in each piece of dough then dividing 9 10x6cm rectangles, pressing lightly with the wheel not to completely cut out the pieces. Then prick each rectangle 3 strokes parallel ranges (if you opt for the quick method without rectangle, prick the dough randomly).
Place the dough between sheets of paper on a baking sheet in freezer for 20 minutes until very firm.
Pre-heat the oven to 180°C/Gas 4.
Transfer the pasta on a plate or 2 baking sheets on new sheets of parchment paper, removing the leaves gently with baking paper having been in the freezer.
Bake for 10-12mn until cookies are golden. In the oven, let cool 5 minutes on sheet before transferring cookies to a delicately cake rack until completely cooled.
Gently break the cookies by following the pre-cut rectangles before serving or directly to smithereens as the basis for a cheesecake.