February 27, 2010: Merlot Grapeseed Flour Graham Crackers

Day Two: Merlot Grape Seed Flour Graham Crackers

Have you ever heard of Grapeseed Flour? I hadn't until I found this recipe on www.Elanaspantry.com. I knew right then and there that I had to try it. Apres Vin, sells Varietal Grape Seed Flours, so I decided to send them a little message, and ask for coupons, or samples. Three days later they sent me samples of their Merlot and Riesling Flours!

Like I said yesterday, I grew up eating Graham Crackers, and before today, I had never tasted one not made my Nabisco. Somehow I got it in my head that I should make Graham Crackers, and Pudding. Why not?
But I couldn't make just any ol' Graham Crackers. I wanted to put my fancy Grapeseed Flour to use.
Merlot Grapeseed Flour Graham Crackers!!!!

Yes! What a fantastic idea! I just consulted my favorite food blogs, www.101cookbooks.com and www.smittenkitchen.com. Turns out both bloggers (Heidi and Deb) used the same recipe by a woman named Nancy Silverton, of La Brea Bakery. 
I followed the recipe found on Smitten Kitchen, and instead of using Unbleached All Purpose Flour, I used 2 cups of Whole Wheat Pastry Flour, and 1/2 cup of Merlot Grapeseed Flour.
The Grapeseed Flour smells like sparkling wine and chocolate, and has a cocoa like taste and color.

Okay, so the process was tedious and long, but worth the effort. You've got to use a food processor. I don't have one, so I used the blender...I had to beat the dough in batches (which I never again intend to do).Still, this turned out to be the BEST dough I've ever tasted, probably because of the Grapeseed flour's almost cocoa like taste, and of course all that good milk and honey.  It needs to set in the refrigerator overnight, so don't expect to eat them right away. The floured surface on which you press out and cut the Crackers must be heavily floured, this stuff is super duper sticky!

The final product doesn't look like Nabisco Grahams, and certainly does not look like them; but its so much more interesting. They're sweet and crunchy, and though I originally thought I would dip them  into my Chocolate Pudding, these Crackers are just too good for dipping.

Grapeseed Flour Graham Crackers, I cannot believe I successfully did it! My boyfriend enjoyed them too, even better than my Pudding. I like them equally, and look forward to a week's worth of Fancy Homemade Grahams.  Thank You Apres Vin for the fantastic hookup!!

Merlot Grapeseed Flour Graham Crackers

 (Adapted from Smitten Kitchen and 101 Cookbooks, via Nancy Silverton)

If  you are not using Grapeseed Flour, use 2 1/2 cups of Unbleached All Purpose Flour, or Whole Wheat Pastry Flour, and I would recommend topping them off with a little sugar. I didn't use a sugar topping because I didn't want to take away from the star ingredient, Merlot Flour! 

Makes about 48 2-inch squares

1/2 cup Merlot Grapeseed Flour

2 cups plus 2 tablespoons Unbleached all-purpose flour 

1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher or coarse sea salt

7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 tablespoons milk (I used whole milk, Smitten Kitchen said that's best. I agree)*
2 tablespoons pure vanilla extract (I used my Rancho Gordo Mexican Vanilla)*

Topping (optional. I particuarally wouldn't use Cinnamon with the Grapeseed Flour)
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal. This took me forever without the proper cooking tools :(

In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. I chilled mine overnight.  If you're using a topping, take this chill time to make it. 

Make the crackers: Divide the dough in half and return one half to the refrigerator. The dough will get stickier the longer it's out of the refrigerator. Sift an even layer of flour (a lot of flour) onto the work surface and roll the dough into a long rectangle about 1/8 inch thick.  Trim off the edges, leaving them clean and straight, then cut the Graham Crackers into their traditionally square shapes, or however you like. 

Place the crackers on one or two parchment-lined baking sheets (at this point sprinkle with the topping.) Chill until firm, about 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll and cut.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F. 

Decorate the crackers: I actually did not decorate mine, next time I think I will. Deb says, Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (again, this is for the traditional cracker shape). Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. Mine took 20minutes to bake. 

I felt so proud to finish making Graham Crackers, Bon Appetit!