This post may contain affiliate links. Please read my disclosure policy.
|Homemade Graham Crackers|
Classic homemade crackers
- 6 ounces whole wheat stone ground pastry flour, or graham flour
- 6 ounces all-purpose flour, plus extra for dusting rolling surface
- 3 ounces dark brown sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cut into 1/4 inch cubes and chilled
- 2 1/2 tablespoons honey
- 2 tablespoons molasses
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- N the bowl of a food processor, add the flour, sugar, baking powder, baking soda, salt and cinnamon. Pulse a few times until combined. Add the butter and pulse until the mixture resembles cornmeal. Add the honey, molasses, milk and vanilla. Process until the dough forms a ball. Remove to a large piece of plastic wrap and press into a 1/2 inch thick disk. Seal in the plastic wrap and refrigerate at least an hour.
- Preheat oven to 350 degrees. Slice off about 1/3 of the refrigerated dough and place on a lightly dusted piece of parchment paper large enough to fit your baking sheet. Keep the remaining dough in the refrigerator until ready to roll.
- Rub AP flour on your rolling pin and roll the dough to 1/8 inch thick. Dust with additional AP flour as needed to keep the dough from sticking. Using cookie cutter, a square bar glass or a pastry wheel and a ruler, cut the crackers to a size close to 2 inches by 2 inches. Using a fork press poke holes all over the top of the dough. Separate each cracker on the baking sheet.
- Bake until lightly browned on the edges, about 10-15 minutes. (Check after 10 minutes as cooking time will vary depending on how thick or thin the dough was rolled.)
- Remove to a rack and cool completely. Store in an airtight container for up to 2 weeks.
(Slightly adapted from a recipe by Alton Brown, 2008, on Foodnetwork)
I used my scale and the weight measurements above instead of converting to cups, etc. I believe the weight is important here as each flour will come up a little different. If you feel the dough is too sticky add a tablespoon or two of AP flour and process again. The dough should be soft but not wet. I did not test with graham flour so you may want to stick with Alton’s original measurements if you are able to find the product in your stores. For a sweeter snack sprinkle with cinnamon sugar before baking. No matter which flour you use – be sure to put these on your list of good things to bake! I’ve saved a few for another recipe to post next week so stay tuned.