8 3/8 ounces Graham flour
1 7/8 ounces all-purpose flour
3 ounces brown sugar
3/4 teaspoon baking powder – the aluminum-free kind
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon cinnamon or use more like I didid
3 ounces of butter cut into small pieces
2 1/4 ounces of molasses I used Grandma’s unsulphured brand
One and a half ounces of milk – I used the low-fat evaporated milk
1/2 teaspoon pure vanilla
NOTE: In this recipe I need a good kitchen scale to weigh the ingredients versus putting it measuring cups the American way. Oddly enough, every ingredient, one after another I was hitting right on the head, even with the very unusual measurements that Alton Brown ask’s for. The result is totally worth it though and I will make thesense over and over again.
I have no idea how I did it, but I got the measurements just right without any effort – just like aiming for the target and hitting the bullseye.
Once you have a good reliable kitchen measuring scale you can make all kinds of dishes from Italy and also the UK too because they use that kind of measuring the metric system.
I bought my digital kitchen sCale in California for about $50 at Bed Bath & Beyond.
The Cuisinart digital kitchen scales is phenomenal and very accurate. With a Cuisinart unlike any other you can change them kind of measuring units too.
Preheat the oven to 350 degrees and roll out the dough on parchment paper with a rolling pin about 1/8 inch thick.
Cutting into your choice of small 1 inch or 2 inch shaped graham crackers.
You can use cookie cutters like I did, in Autumn Leaf shapes, or you can use square, scalloped cookie cutters or biscuit cutters or just cut them in squares shaped like graham crackers.
Quick few times with a fork before baking.
I rolled out the cookie dough on a marble slab covered with parchment paper and rolled it out with a marble rolling pin.
This worked great and I didn’t even need to refrigerate my dough when I made it.
Alton Brown, who created the recipe suggests that you refrigerate it for 30 minutes before you roll it out.
Bake for 25 minutes, or until the edges are slightly browned.
Take out of the oven and cool on the parchment on a large baking sheet about 15 minutes until they’re cool, with then lift off the parchment paper and put in a cookie jar or sealed container.
Alton Brown says they’re good for 2 weeks although I don’t think they left LOL!
Continue in this fashion until all the dough is used up.