Browsing articles in "Cookies"
Dec 5, 2014
Hillary

Homemade Graham Crackers

Homemade Graham Crackers

One of our traditions for Thanksgiving is for Jor to make chocolate pie. He makes that and homemade rolls. Two of the best and most important contributions to the meal in my opinion! His recipe for the chocolate filling always makes more than we have pie crusts to fill and we’re left with lots of leftovers. No complaining here! You can begin to imagine all sorts of things to put it on including a spoon! But one of the first things we both craved this year were graham crackers. You can see where our taste buds were headed: chocolate+graham cracker+marshmallow=s’mores! ¬†However, not so lucky for us, I had no graham crackers in the house. I had wanted to try out a homemade graham cracker recipe and this gave me the perfect excuse. I was pleasantly surprised with how quick and easy these were to bake! You think graham cracker and you automatically think complicated. But not the case with these! and they’re better than any store bought version, for sure!

Ingredients:

(Adapted from King Arthur. Makes 36 round graham crackers.)

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 3 tablespoons milk (I used almond milk)

You can mix the dough by hand or with a stand mixer. I let the stand mixer do all the work this time. Start by mixing the dry ingredients. Combine the whole wheat flour, all-purpose flour, sugar, kosher salt, cinnamon and baking powder.

Graham Cracker Dry Ingred

In a small bowl or measuring glass combine the egg, oil, honey and milk. Beat the mixture with a fork to break the egg apart.

Graham Cracker Wet Ingred

Pour the wet ingredients into the dry ingredients and mix until all of the wet ingredients are absorbed. If you find the dough to be too stiff or dry, add a touch of milk to the mixture until your dough comes together.

Graham Cracker Dough

Wrap the dough in plastic wrap and let it chill in the fridge for at least an hour. You want the dough to harden just a bit to make rolling out and cutting the dough easier.

Graham Cracker Chilled

You can break off as much dough as you find manageable but I found it easiest to work with the dough in quarters. I like to roll my dough out on lightly floured parchment paper. Roll the dough out until it is about 1/16 inch thick. You don’t want to go too thin or else you’ll have a fragile graham cracker that won’t be strong enough to hold all your chocolate! You can either cut the dough into the normal square shape or you can use a cookie cutter. I decided to go with a simple circle but with it being the holidays you could definitely make fun holiday cut-out graham crackers. Food always tastes better when in a fun shape!

Graham Cracker Dough Rolled

Gently transfer the cut-out graham crackers to a lightly greased cookie sheet and preheat your oven to 375. Continue to cut out graham crackers while the oven heats up. No matter what shape you decide to use, be sure to pierce each cracker a couple of times to keep the dough from puffing up while baking.

Graham Cracker Pre-Baked2

The dough won’t spread out when baking like other cookies so you can squeeze at least half of the graham crackers on one large baking sheet. Bake the graham crackers for 8-10 minutes. Definitely start checking the crackers closer to 8 minutes though. My first batch of grahams turned out a little on the crispy side because I kept them in closer to 10 minutes. They’re still good but just have an added crunch factor that might not be great for everyone’s teeth!

Graham Cracker Pre-Baked

Graham Cracker Baked

Let the graham crackers cool on a wire cooling rack for just a few minutes and then they are fair game! Feel free to top them with anything you desire: peanut butter, nutella, marshmallow fluff, chocolate, etc. The list is endless! You can also add a light milk based glaze and sprinkle on a cinnamon sugar mixture. These are also just as tasty with no topping and just plain jane! We thought the flavor was pretty close to what you buy at the store but without all the preservatives. I’ve been trying to find recipes for some of those items that have a long shelf life at the store that always make you wonder what exactly is keeping them “fresh”. These definitely made the cut! Just enough crisp and honey flavor and I love the idea of creating whatever shape you want. You can make them with and for your kids and you have a healthy snack ready to pair with their favorite topping! Next time you find yourself reaching for the box of graham crackers at the store, think about these and give them a try! For now, that’s homemade graham crackers…in the shell of a nut!

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