Homemade Graham Crackers
Homemade Graham Crackers. Use these to make S'mores, enjoy them plain or dipped in chocolate.
Servings: 30
Ingredients
- 1 3/4 cup whole wheat pastry flour (237grams)
- 1/3 cup all purpose flour (45grams)
- 1/3 cup brown sugar, packed (75grams)
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 8 tbsp unsalted butter chilled, cut into cubes (115grams)
- 2 tbsp milk
- 1 tbsp freshly squeezed orange juice
- 1/4 cup honey (65grams)
- 1 tsp vanilla extract
Instructions
- In a medium bowl (or use a food processor*)combine Whole wheat pastry flour ( 1cup and 3/4cup), All purpose flour (1/3cup), brown sugar (1/3 cup, packed), baking powder (3/4tsp), baking soda (1/2tsp), cinnamon (1tsand salt (1/2tsp).*If using a food processor, pulse to combine.
- Add chilled butter cut up into cubes (8tbsp/1stick) and work the dough with your hands until it resembles cornmeal, set aside.*If using food processor pulse until it resembles cornmeal.
- In a small bowl combine together milk (2tbsp), orange juice (1tbsp), honey (1/4cup), Vanilla extract (1tsp).
- Pour all the wet ingredients into the dry ingredients and stir all ingredients together with a wooden spoon then using your hands form the dough into ball, make a disk, wrap it in a plastic wrap and chill for 30 minutes.*If using a food processor gradually pour liquid into the dry ingredients, while pulsing, until mixture is thoroughly moisten and when pressed with your fingers it holds together. Don't over mix it.
- Preheat oven to 350F.
- Roll the dough between 2 pieces of parchment paper or use a Dough EZ Rolling System. Dust the work surface lightly with flour. It's okay to roll it out thinly about 1/8 inch.
- Either cut out shapes with a cookie cutter or use a ruler and divide rolled dough into even square/ rectangular pieces. Cut straight lines with a pastry wheel.
- Transfer cookies onto a baking sheet lined with parchment. Cookies don't spread much, it's okay to space them out closely.
- Use a fork to poke holes into the cookies. Or if you have a small decorating comb like I have use it instead of the fork.
- Re-roll scraps.
- Bake at 350F for 12 -14 minutes, or until golden brown, watch carefully so they don’t burn. Thicker cookies need more baking time, thinned cookie will be done faster.
- Let the cookies cool completely. Store cookies in an airtight container for up to 10 days.