My Aunt Khaki made homemade graham crackers a couple of years ago and I was instantly intrigued. I never got around to trying them and then they started popping up on food blogs and I decided it was time to whip up a batch. Creating the dough is simple, but requires plenty of time to harden in the refrigerator so it’s important plan ahead before you make them. The prep work for this recipe is similar to making cut-out sugar cookies and I would imagine you could even use pretty cookie cutters to jazz up the crackers, if you so desire.
I think the hraham crackers taste the best after a couple of days. They go great with a cup of coffee or as a snack with a smear of peanut butter. Most wonderful of all, they would be a tasty base for campfire s’mores- a personal summertime favorite of mine. 🙂
Homemade Graham Crackers
- 2 1/2 cups plus 2 tablespoons unbleached all-purpose flour
- 1 cup dark brown sugar, lightly packed
- 1 teaspoon baking soda
- 3/4 teaspoon kosher or coarse sea salt
- 7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
- 1/3 cup mild-flavored honey, such as clover
- 5 tablespoons milk2 tablespoons pure vanilla extract
- 3 Tbsp granulated sugar
- 1 tsp cinnamon
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.
Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide.
Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.
Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 20 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking. Be sure to check the crackers periodically to make sure they don’t burn- it can happen fast! 🙂
Recipe from: Nancy Silverton’s Pastries from the La Brea Bakery