Our friends, Jess and Greg, recently moved into a beautiful new home in Dublin. This past weekend they had a housewarming party and I was happy to help with the food and drinks because I so enjoy any excuse to help plan parties. One of Jess’s desires was a s’mores station and she requested that I make homemade graham crackers. I’ve made these crunchy cookies before, but I used slightly different recipe last time around; and, I must say, I prefer this version much more. They’re perfectly crispy and the honey flavor really shines. Most importantly, though, they are delicious building blocks for s’mores. Jess even made Ina Garten’s coconut marshmallows to take things to a whole new level of scrumptastic. Hot diggity dog.
My friends, you must start making your own graham crackers. The store bought version doesn’t even compare on any fraction of a level. The recipe is very simple, but just plan ahead because the dough needs to be chilled before baking. You won’t regret it.
I’m in a glass canister mood as of late- I just love them
The new house!
The beautiful hostess
Ladies with both beauty and brains
Two proud mamas
I love this face- pure mischief
Mingling on a chilly fall evening
Yield: About 2 dozen (recipe can be doubled)
- 1 1/2 cups all-purpose flour
- 1 1/3 cups whole wheat graham flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup dark brown sugar, packed
- 3 tablespoons honey
- cinnamon sugar (1 teaspoon cinnamon/3 tablespoons sugar), for sprinkling (if desired)
1. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy- about 2 minutes. Slowly add in the honey and mix until combined.
2. Whisk together the flours, soda, salt, and cinnamon in a medium-sized bowl. Gradually add the dry ingredients to the butter mixture and stir until just combined. Turn the dough out onto a floured surface and gently knead together into a disk. Wrap in plastic wrap and refrigerate at least 2 hours, or up to 5 days.
3. When you’re ready to bake, preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. Set aside. Make the cinnamon sugar in a small bowl.
4. Unwrap the dough and roll it out on a lightly-floured until about 1/8 inch thick. Using a cookie cutter, or a pizza cutter, cut out 3 inch rectangles. Place them on the baking sheets, about 1 inch apart, and poke with a fork. Sprinkle with cinnamon sugar and bake for 10 minutes. Rotate the pan and bake another 5-6 minutes. Remove from oven and allow to cool on a cooling rack. Store in an airtight container for up to 5 days.