How to Make Graham Crackers

I have always wondered how to make Graham Crackers and finally came across a recipe and guess what……they taste just like store-bought graham crackers!   Once again I left the topping off, but if you want the total graham cracker experience, sprinkle on the topping!

Graham Crackers

  • 2 1/2 cups plus 2 TB all-purpose flour (I used 1 cup whole wheat as a substitute for 1 cup all-purpose)
  • 1 cup dark brown sugar, lightly packed
  • 1 tspn baking soda
  • 3/4 tspn coarse sea salt or kosher
  • 7 TB unsalted butter, cut into 1″ cubes and frozen
  • 1/3 cup clover honey
  • 5 TB milk
  • 2 TB vanilla extract

Topping – 3 TB granulated sugar and 1 tspn ground cinnamon

Combine flour, brown sugar, baking soda and salt in bowl of mixer.  Mix to incorporate.  Add butter and mix on low until consistency of coarse meal.

In a small bowl, whisk together the honey, milk and vanilla extract.  Add to the flour mixture until dough barely comes together.   It will be quite sticky.   Lay on large piece of plastic wrap, dust with flour, form into rectangle 1″ thick.  Wrap and chill for 2 hours or overnight.

When ready to make crackers – roll out half the dough; returning other half to chill.   Layer down the flour (very sticky to work with until you get the flour integrated in).  Roll dough 1/8″ thick.   Cut the dough into squares and place on baking sheets.  Chill again for 30-45 minutes.   You can use the knife and make line indents to resemble the graham cracker look (see pictures).

Bake 20-25 minutes on 350 degrees depending on thickness.   Watch carefully so they don’t burn!  I created some shapes with cookie cutters.

Head on over to Munchie Monday to see more recipes or add one of your own!   Enjoy!!

 

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