Homemade Graham Crackers
- Cook Time: 30 min
- Persons: 4
- Difficulty: medium
- ¼ cup honey (3 ounces)
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cup unbleached all-purpose flour (5⅜ ounces)
- 1 scant cup Bob’s Red Mill graham flour or 1¼ cups whole wheat pastry flour (4¼ ounces of either flour)
- ¼ cup packed light brown sugar (I used demerara to mimic molasses)
- ½ teaspoon ground cinnamon (I omitted since Canadian graham crackers don’t have cinnamon)
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 tablespoons chilled unsalted butter, cut into ½-inch cubes
- 3 to 4 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- Preheat the overn to 350°F. Line 2 baking sheets with parchment paper or Silpat liners.
- Whisk the honey, egg and vanilla together in a small bowl. Set aside.
- Using a food processor or stand mixer fitted with a paddle attachment, mix the flours, brown sugar, cinnamon, baking soda, and salt for a few seconds or until combined. Add the butter cubes and pulse in 3-second on/off turns in the food processor, or stir at medium speed with the stand mixer until incorporated.
- Add the beaten honey and eggs and continue to pulse or stir until a soft dough forms.
- Transfer the dough to a floured surface and divide into 4 equal pieces. Dust one of the pieces liberally with flour and roll with a floured rolling pin into a rectangle slightly larger than 10 by 15 inches and no more than ⅛ inch thick. (Make it as thin as humanly possible, since the cookies will puff up when baked.)
- Transfer the dough rectangle to a prepared baking sheet with the help of a cookie spatula or turner. Cut into 16 (2½ by 1¼ inch) rectangles, using a pastry or pizza cutter, cleaning up any ragged edges as well.
- The crackers don’t need to be separated. Alternatively, you can cut your own graham cracker shapes with cookie cutters.
- Poke holes in the crackers using a toothpick or cocktail fork.
- Whisk 3 tablespoons sugar with the cinnamon. Add a final 1 tablespoon sugar if you wish, according to taste.
- Sprinkle the cinnamon sugar evenly and liberally over the crackers. (Save any that’s left over for breakfast toast!)
- Bake for approximately 12 to 15 minutes, until hints of golden brown appear around the edges. Watch carefully!
- Transfer the crackers to a wire rack and let cool completely.
- Store at room temperature in an airtight container for up to a week.
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