Whole wheat flour will go rancid over time, I usually store all of my whole wheat flours in the freezer until I'm ready to use. I'm positive you can only make this kind of a mistake once. (I used rancid flour to make a cake..and let's just say it was far far far from being eaten by anyone)Flour that turns rancid tastes very sharp and it is just something you really don't want to eat, it is purely unpleasant. To avoid the disappointment, when buying whole wheat flours get it from a supplier you trust or a store you know they replenish their flours frequently.
I prefer to use whole wheat pastry flour, not that I don't like to use regular whole wheat but I find it way too bitter for my taste. Whole wheat pastry flour is becoming more and more available, several years ago I could only get in a specialty store, I'm pretty excited about this change because I tend to use it quite often.
Today I've prepared deliciously crunchy treat made from whole wheat pastry flour : graham crackers, perfect graham crackers.
Perfect Graham Crackers( makes about 50 ,depends on the size of the cookie cutter, I use a metal cookie cutter, about 2 inches wide and 2 1/8 inches high, you can get a similar cutter at Karen's Cookies. For the small opening I use a super mini heart cutter, it came with the linzer cookie set.
1 3/4cup(237grams)whole wheat pastry flour
1/3cup +1tbl(54grams) all purpose flour
1/3cup+1tbl (85grams) packed brown sugar
3/4tsp baking powder
1/2tsp baking soda
6tbl(85grams)butter, chilled, cut into cubes
1tbl(14grams) orange juice
1tsp vanilla extract
Preheat oven to 350F
Line baking sheets with parchment paper.
In a medium bowl combine together flours, sugar,baking powder, baking soda, cinnamon and salt. Stir using a whisk.
Add chilled butter and work the dough with your hands until it resembles cornmeal, set aside.
In a small bowl combine together milk, orange juice, honey, vanilla extract.
Pour all the wet ingredients into the dry ingredients and stir all ingredients together with a wooden spoon then using your hands form the dough into ball, make a disk, wrap it in a plastic wrap and chill for 30 minutes.
* you can also make the dough in the food processor if you have one.Follow the same instructions, don't over process.
Once chilled, take the dough out,roll it out between 2 pieces of wax or parchment paper, you want to roll it out fairly thin, about 1/8 inch or even less is fine.Use a fork to poke holes all over the dough. I find it easier to do before cutting the cookies.
Using a cookies cutter cut out as many cookies as you can. Re-roll scraps until you use all the dough.
Transfer cookies onto the baking sheets, you can space them out fairly close, they won't spread too much.
Bake cookies for 15 minutes, or until golden brown, watch carefully so they don't burn. Thicker cookies need more baking time, thinned cookie will be done faster.
Let the cookies cool completely.
You can now store the cookies in an airtight container and munch on them during the week, they make a perfect after lunch snack as well.
If desired melt about 1/2 cup Merckens Chocolate Wafers in a pan over simmering water, let melted chocolate cool slightly and then fill a small ziploc bag with the chocolate(see how to fill a zipoc/sandwich bag with chocolate) snip the corner and drizzle some chocolate on the top of the cookies, let harden.