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1
Bring the butter to room temperature or soften in the microwave, put in a bowl, and cream with a whisk.
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2
Pour in the vegetable oil, stir well, add the brown sugar, salt, and egg, in that order, and combine evenly.
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3
Put the ingredients in a plastic bag, shake well to combine all the ingredients.
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4
Add the ingredients all at once to the bowl from Step 1, and briskly mix with a spatula.
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5
Preheat the oven to 180C.
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6
Line a baking tray with parchment paper, spread the dough from Step 2 on the baking tray, making sure it's as even and thin as possible.
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7
Poke holes into the dough with a skewer or similar implement, and with the back of a knife, press firmly down to score lines in both directions to make desired cracker sizes.
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8
The trick is to press the back of the knife down firmly onto the surface of the dough.
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9
Bake at 180C for 8 minutes, reduce the heat to 170C and bake for another 8 minutes.
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10
Then let it sit in the oven for 15 minutes to finish baking in the residual heat.
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11
Remove from the oven, and let it cool on the baking tray.
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12
Once it has cooled down, break them apart with your hands, and take a bite!
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13
I bet you won't be able to stop eating them.
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14
If you're making cheesecake crust with these graham crackers, I recommend using cane sugar instead of brown sugar for a milder flavor.
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15
I haven't tried baking them using granulated sugar.
