Homemade Graham Crackers
Graham crackers always bring about memories of childhood…particularly memories of summer camp, where each week we would hike out into the woods and sleep under the redwood trees of the Santa Cruz Mountains. While I wasn’t as fond of nature and hiking as a child as I am now, the one thing my cabinmates and I would always look forward to on “outpost” was the s’mores on an open fire. Since I didn’t like PB&J as a kid, I would always save some graham crackers in my backpack after s’mores for lunch the next day too. Needless to say, I ate a lot of graham crackers in the summertime.
As much as I love graham crackers, I can’t say I’ve ever purchased them as an adult since I tend to stay away from processed foods. However, it turns out they are a pretty simple cracker to master. Hence, graham crackers have definitely re-entered my diet, in a homemade rendition that actually tastes better than the store-bought version.
- 1 Cup Whole Wheat Flour
- 1 1/2 Cups All-Purpose Flour
- 1 Cup Light Brown Sugar
- 1/2 Tsp Pink Himalayan Salt
- 7 Tbsp Butter, unsalted
- 1/3 Cup Clover Honey
- 5 Tbsp Organic Whole Milk
- 2 Tbsp Vanilla Extract
- 1 Tsp Cinnamon
- Combine dry ingredients (both flours, baking soda, brown sugar, salt and cinnamon) in the bowl of a stand mixer. (Note: if you don't have a stand mixer, a handheld will do). Place bowl on stand mixer with the paddle attachment, and add butter one tablespoon at a time at low speed until butter is incorporated.
- In a separate bowl, whisk the milk, honey and vanilla extract until smooth. Pour the liquid mixture into the flour mixture and mix on low speed until all liquid is incorporated and a dough consistency is reached. (Note: Be careful not to over mix!)
- With your hands, take the dough out of the bowl and place on a lightly floured surface. Pat the dough into a rectangular shape, about 1 inch thick. Wrap dough in plastic wrap and refrigerate for at least 3 hours.
- Once chilled, remove the dough and place onto a lightly floured surface. Cut the dough in half and place half back into the fridge. (You can also freeze half the dough and bake later if you only need about a dozen grahams). Using a rolling pin, start in the middle of the dough and roll towards all four corners until the dough is flat, around 1/8 of an inch thick.
- Take a piece of parchment paper and lay it on one edge of the dough. Cut along the edge, using the parchment paper to create a straight line. Make another parallel cut about 3 inches apart. Continue for the length of the dough. Make perpendicular cuts through the dough around 3 1/2 inches apart, creating squares that are 3 in. x 3 1/2 in. Make one last perforated cut down the center of each square, making sure to only lacerate half way through the thickness of the dough. Use a fork to make evenly spaced holes in each square.
- In a small bowl, mix granulated sugar and cinnamon together using a 1:1 ratio. Sprinkle the cinnamon-sugar topping onto each square.
- Place squares on a parchment paper-lined tray, and bake on a middle rack at 350 degrees F for 15-20 minutes. (17 minutes was the sweetspot for us).
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