Tuesday, April 15, 2014

Homemade Graham Crackers

I got this recipe from an employee magazine in the break room at work.   I decided to try it, and thought they were delicious!  So I figured I would share it here with everyone, since Graham Crackers are a timeless classic. 

Homemade Graham Crackers

2 ½ cups all purpose flour (plus extra for dusting)
1 tsp baking soda
½ tsp. salt
1 tsp cinnamon
1 cup (2 sticks) butter, softened
½ cup dark brown sugar, packed
3 tablespoons honey (corn syrup will also do)
1 tsp vanilla extract


In a medium bowl, combine flour, baking soda, salt and cinnamon.  Set aside.

In a large bowl, or a stand mixer bowl, cream butter, sugar, honey and vanilla on low speed until fluffy, about 3 minutes.  Add flour mixture and blend well.  

Transfer dough to plastic wrap, press into a square and refrigerate at least 2 hours, until firm. 
Preheat oven to 350 degrees, F.  Line two baking sheets with parchment paper, or wax paper, set aside.  

Remove dough from fridge.  On a lightly floured surface. Roll out dough into 1/8-inch thickness.   Cut out 2 ½ x 5 ½ inch crackers.  Roll additional scraps into 1/8-inch thickness and cut out as many additional crackers as you can.  

Place crackers on lined baking sheets and use a tooth pick to poke uniformed holes in crackers about ¼ inch apart.  Bake 12 minutes, rotating sheets halfway through, until crackers are brown and slightly firm.  Let cool on baking sheet for about 3 minutes before moving to a wire rack to cool completely. 

Store in an air-tight container at room temperature for up to 5 days.  

TIP:  Before baking, you can also sprinkle the crackers with a cinnamon-sugar mix. 

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