Wednesday, April 6, 2016

Homemade Graham Crackers

Have you ever been so desperate for something sweet, you reached to the very back of your pantry for a box of expired graham crackers to snack on? No? Just me? Well, whatever you not eat expired Graham Crackers. No matter what. To make a long and painful story short, let's just say I ate some Graham Crackers that should have been thrown out two Christmas's ago. They tasted like paint thinner and rat poison which lead to a long night of "talking to Ralph on the big white telephone." It wasn't pretty. Don't do it!

Luckily, homemade Graham Crackers will not cause such horrible events to occur. In fact, they do the exact opposite! Everyone in my family adores these crackers and they are the perfect wholesome treat for my son.

Slightly sweet and rich with warm spices, these crackers are a great snack and really fun to make!

The dough is similar to a sugar cookie in that you chill the dough in a flat disc. Then you cut out the squares with a pizza cutter or sharp knife and create the signature marks by pricking the dough with a fork several times. Bake for 10 minutes and you are done! Eat the crackers as they are or smeared with peanut or almond butter. You can even use them to make a seriously delicious pie or cheesecake crust!

Homemade Graham Crackers
Servings: Makes 32 Crackers
  • 1-1/2 cups Whole Wheat Flour
  • 1-1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 cup (1 stick) Salted Butter, room temperature
  • 1/3 cup Brown Sugar
  • 1/3 cup Honey
  • 2 teaspoon Vanilla Extract
  • 1/2 cup Milk
In a large bowl, combine the whole wheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir to combine; set aside. In a stand mixer, cream together the softened butter, brown sugar, honey and vanilla until light and fluffy over medium speed. Turn the speed to low. Spoon the flour mixture into the bowl of the stand mixer alternatively with the milk. Stop the mixer occasionally to scrape down the sides and continue to mix the dough until combined. Divide the dough in half and wrap each half of dough in plastic wrap. Place in the refrigerator for 2-3 hours.

Preheat the oven to 350 degrees (F). Line two baking sheets with parchment paper or silicone baking mats. Lightly flour your countertop. Roll out one disc of  dough into a rectangle to about 1/8 inch thick. Using a pizza cutter, make 16 smaller rectangles (about 2 inches by 3 inches). Place the small rectangles on the baking sheet about 1/4 inch apart and prick them with a fork six times. Repeat with the other disc of dough.

Bake for 10-12 minutes, until the edges become barely golden brown. Place the baking sheets on a cooling rack for 10 minutes, not disturbing the crackers. Transfer the Graham Crackers to the wire cooling wrack until completely cooled. Store in an airtight container for 2 weeks.

Recipe Inspired & Adapted by Simply Scratch

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