Recipe: Graham Crackers

These crackers were so easy to make that I can’t believe I’d never made them before. The recipe calls for several fridge trips for these but I actually only let the dough sit initially in the fridge once for about an hour and they seemed fine (and less sticky than described). Definitely a make again recipe!

Graham Cracker

AuthorMab

Yields1 Serving

Ingredients
 2.50 cups flour
 1 cup brown sugar
 1 tsp baking soda
 ¾ tsp salt
 7 tbsp butter
  cup honey
 5 tbsp milk
 2 tbsp vanilla extract

Directions
1

Combine the flour, brown sugar, baking soda, 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.

2

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.

3

Add the honey, milk, and vanilla extract to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together.

4

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.

5

Roll out the dough into a long rectangle about 1/8 inch thick. The dough may be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut in to crackers.

6

Place the crackers on one or two parchment-lined baking sheets and sprinkle with sugar and cinnamon.

7

Repeat until all dough has been rolled out then preheat the oven to 350°F, decorate the crackers if desired and bake for 15-18 minutes, until browned and slightly firm to the touch.

Ingredients

Ingredients
 2.50 cups flour
 1 cup brown sugar
 1 tsp baking soda
 ¾ tsp salt
 7 tbsp butter
  cup honey
 5 tbsp milk
 2 tbsp vanilla extract

Directions

Directions
1

Combine the flour, brown sugar, baking soda, 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.

2

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.

3

Add the honey, milk, and vanilla extract to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together.

4

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.

5

Roll out the dough into a long rectangle about 1/8 inch thick. The dough may be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut in to crackers.

6

Place the crackers on one or two parchment-lined baking sheets and sprinkle with sugar and cinnamon.

7

Repeat until all dough has been rolled out then preheat the oven to 350°F, decorate the crackers if desired and bake for 15-18 minutes, until browned and slightly firm to the touch.

Graham Cracker

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