Make Ahead

Graham Crackers Always Better at Home

by:
February 17, 2013
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Graham Crackers Always Better at Home
  • Makes 36 to 48 squares
Author Notes

Ok so this recipe is actually adapted from smitten kitchen. Alittle ingenuity for a lack of ingredients and a little inspiration. For I really wanted these to make the pie crust for my grandfather's birthday (we share a birthday so for me too, lol). —ZombieCupcake

What You'll Need
Ingredients
  • Optional topping
  • 3 tablespoons White Sugar
  • 2 teaspoons Cinnamon
  • Dough
  • 2 cups All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1 cup Light Brown Sugar
  • 1 teaspoon Mace
  • 1 teaspoon Baking Soda
  • 3/4 teaspoon Salt (if you are in a pinch and only have salted butter skip this)
  • 7 tablespoons Frozen Unsalted Butter cut into 1 inch cubes
  • 1/3 cup Mild Honey
  • 2 tablespoons Pure Vanilla Extract
  • 2 teaspoons Molasses
Directions
  1. Combine the flour, brown sugar, baking soda, mace and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal. (Alternately, if you don't have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure they're very well incorporated.)
  2. In a small bowl, whisk together the honey, milk, molasses and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
  3. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
  4. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.
  5. Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees
  6. Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. Now do not move watch these cause this will go fast
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