Homemade graham crackers are so much better than their store bought counterpart it feels like they should be given a totally different name. I vote for Graham Crack. They are super simple to put together and bake off.

Make these. They are a game changer.

Graham crackers

6 cups all purpose flour

1/2 tsp salt

2 tsp baking soda

2 tsp cinnamon

2 cups butter, whipped

1.5 cups brown sugar

4 Tbsp honey, melted

2 Tbsp molasses

1/2 tsp vanilla

Combine flour, salt, baking soda and cinnamon.

Whip the butter until pale and fluffy and then add the brown sugar. Cream the two together until they are one sexy homogeneous buttery mixture.

Add the melted honey, molasses and vanilla and beat it up a bit more.

Add the dry stuff to the buttery stuff and fold it all together. Mix it until smooth and supple.

Push plastic wrap right on top of the dough and toss it into your fridge to rest for 20 minutes.

If you want nice little consistent shaped cookies you might try rolling the dough into logs, wrapping it tightly with plastic and chilling it until totally firm. It would probably slice well, like an icebox cookie. I haven’t tried this method but the dough is very buttery and I imagine it would work beautifully.

Every time I have made graham crackers I have extruded the dough. Extruding works well for some doughs that you are a certain consistency and that you do not want or need to add more flour to (cannoli and pasta dough for another example).

To extrude the graham crackers:

Place the dough (or half at a time, depending on the size of your sheet pan) between two sheets of parchment paper. Using a rolling pin press it all over and gently roll and push it out until it is 1/2 cm thick and even. Trim any excess that has escaped the edges of your parchment paper. The trim can be re-rolled later. Slide the sheet of cracker dough onto your sheet pan and lift off the top layer of parchment. Dock your dough all over with a fork and score it deeply in squares so that it can be snapped apart later.

I baked my sheet of crackers for 12 minutes at 350*F until it looked slightly darker around the edges and smelled delicious. It should look dry in the center and not yield when pressed.

If you make this into logs – cut 1/2 cm slabs off for baking. Poke each several times with a fork. I suggest baking them for only 8 minutes and then checking for doneness.

When you have let the crackers cool you should eat  one.

If you feel extra fancy they are fantastic with their bottoms dipped in coating (or tempered if you know how) chocolate.

These crackers make a great s’more, or a base for a sweet canape. I used them along with caramelized bacon and marshmallows for my offering at Winnipeg’s Baconfest one year.

The most recent batch of graham I made was specifically to use for crumbs. Once it cools and dries it crumbs nicely and stores very well for about a month in an airtight container at room temperature.

Happy making (and eating)!


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