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Homemade Graham Crackers

These homemade graham crackers kick store bought ones in the ass. Hard.

They taste like rich butter cookies, except more flavourful, with the brown sugar, honey and a dash of cinnamon.

I rolled the dough pretty thinly as i wanted a nice crisp snap to it. I also cookie cutted (yes, i know i just invented this word) them into circles as i was too lazy to measure and slice them into their traditional rectangular shapes.

Try this, i promise that you won’t reach for the prepackaged stuff no more. Not when it’s super urgent at least.

Graham Crackers  Recipe from Tracey’s Culinary Adventure who adapted from The Craft of Baking by Karen DeMasco (Thanks Tracey for sharing the recipe!)
2 cups unbleached all-purpose flour, plus more for rolling
1/2 cup whole-wheat flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey

In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, dark brown sugar, granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second.

Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days. (The dough can be frozen, well wrapped, for up to 1 month.)

Preheat the oven to 350 F.  Line two baking sheets with parchment paper.

Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/8 inch thick. Using a ruler and a pastry cutter or a sharp knife, cut the dough into 3-by-3-inch squares; use a spatula to transfer the rectangles to the prepared baking sheets as you go. Reroll the scraps of dough once, and cut out more cookies. Using a paring kninfe, gently score each square to create a line down the middle, taking care not to cut all the way through the dough. Using a fork, pierce each rectangle with two rows of six to eight marks.

Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, 15 to 20 minutes. Cool on a wire rack.

The graham crackers will keep in an airtight container at room temperature for up to 1 week.

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Categories: Cookies Tags: , ,
  1. October 1, 2010 at 11:53 am

    yay! you posted about these! I am so making these!

  2. October 1, 2010 at 2:58 pm

    These look so yummy! Thanks for sharing the recipe. 🙂

  3. October 8, 2010 at 1:37 pm

    ooo, this recipe looks great!!! 🙂

  1. October 1, 2010 at 2:12 am

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