homemade graham crackers

the next addition to the box of goodies are homemade graham crackers.  i saw this recipe on smitten kitchen and put it on my list of recipes to try out.  they turned out okay but definitely not like graham crackers you would buy at the grocery store.  they reminded me more of cookies rather than crackers, maybe like ginger snaps?  i’m not sure.  either way they were tasty, but if i’m in the mood for graham crackers i’ll probably just pick some up at the store.  but hopefully my parents and my boyfriend’s parents and family still like them…

Homemade Graham Crackers

from Smitten Kitchen

Ingredients

• 2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 1 cup (176 grams) dark brown sugar, lightly packed
• 1 teaspoon (6 grams) baking soda
• 3/4 teaspoon kosher or coarse sea salt (4 grams)
• 7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
• 1/3 cup (114 grams) mild-flavored honey, such as clover
• 5 tablespoons (77 grams) whole milk
• 2 tablespoons (27 grams) pure vanilla extract

Topping

• 3 tablespoons (43 grams) granulated sugar
• 1 teaspoon (5 grams) ground cinnamon

Directions

1. Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade. Pulse to incorporate.
2. Add the butter and pulse on and off on and off, until the mixture is the consistency of a coarse meal.
3. In a small bowl, whisk together the honey, milk, and vanilla extract.
4. 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.
5. 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.
6. Wrap it, then chill it until firm, about 2 hours or overnight.
7. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
8. Roll out the crackers: Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary.
9. Use cookie cutter to cut out crackers.
10. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping.
11. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer.
12. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.
13. Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.
14. Decorate the crackers: Using a skewer or chopstick, prick the dough to form two dotted rows.
15. Bake for 15 to 20 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.
16. Cool on baking rack.

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Posted by miki on March 13, 2011

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