Homemade Graham Crackers (for cheesecake crust and s'mores)
You'll love making graham crackers from scratch with this recipe. They're crisp, honey-flavored with a touch of cinnamon and brown sugar. They keep well, and the dough can be used as a pie crust.
Servings 24 crackers
Ingredients
- 1 cup all-purpose flour
- 2 cups whole wheat flour superfine
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter at room temperature
- ¾ cup light brown sugar
- 2 tablespoons honey
Instructions
- Beat the soft 1 cup unsalted butter with ¾ cup light brown sugar for 2 minutes, until light and fluffy. Use a large bowl and an electric mixer or the stand mixer with the paddle attachment.
- Add 2 tablespoons honey and beat until completely incorporated.
- In a medium bowl, stir together 1 cup all-purpose flour, 2 cups whole wheat flour, 1 teaspoon baking soda, ¼ teaspoon salt and ½ teaspoon ground cinnamon.
- Add the dry ingredients to the butter mixture in 2 parts and mix on the lowest speed or with a spatula. Barely incorporate the first part and add the second. We don't want to overmix the dough after adding the flour, but it's easier to integrate if we add it in two parts.
- Wrap the dough and refrigerate for 30 minutes or until cold and firm enough to roll.
- Divide the dough into two pieces and work with one at a time, keeping the other one wrapped in the refrigerator.
- Place the dough between two large sheets of parchment paper that fit in the baking sheet you'll be using. With a lightly floured rolling pin, roll the dough to ⅛ - ¼ inch thickness. Try to make it as much of a rectangle or square as possible. With a large kitchen knife or pizza wheel, cut the uneven edges and remove the scraps.
- Cut rectangles but don't separate them. Pick with the flat end of a brochette stick to create three dotted lines with four dots each. Transfer to the baking sheet and refrigerate for 15 minutes.
- Preheat the oven to 350°F (180°C) while the dough is in the fridge.
- Bake directly from the fridge for 12 to 15 minutes, until lightly colored and dry on top. Let cool for 5 minutes and use the knife or pizza wheel to cut over the lines again. The cookies will separate. Cool them completely on a wire rack.
- Store in airtight tins or cookie jars, as they soften pretty quickly at room temperature. If this happens, refrigerate them.
Notes
Other uses: you can use it as a base or crust for pies or bars. It's a crumblier dough, so take that into account. I roll it and line the pan in parts.
Sprinkle with cinnamon sugar before baking for a sweeter, crunchier top.
