I have some big news: I'm designing my very own webpage! I'm super excited about this new adventure. I know just a little about web design, but I'm learning more and more as I go, which is pretty exciting. I'm hoping to have my new website up and running in February. There is still a lot to be done, but as the days go by and my knowledge grows, it gets closer to completion!
Now, onto these graham crackers! You may have noticed that I like to make as many things as possible from scratch. I'm starting a new series titled "Homemade Basics" to categorize all the great things you can make at home instead of buying from the store. I'm very excited to share some of my favorite homemade basics over the next few weeks. I've already shared some really easy and great homemade recipes, including Homemade Flour Tortillas, Homemade Pie Crust, and My Favorite Pizza Dough, just to name a few. These graham crackers are so much better and cheaper than store-bought ones! I hope you enjoy these as much as we do.
Ingredients
2 cups plus 2 tbsp. All-Purpose Flour
1/2 cup Whole Wheat Flour
1 cup dark brown sugar, lightly packed
1 tsp. Baking Soda
7 tbsp. Unsalted Butter, Cut into cubes and frozen for at least 30 minutes
1/3 cup honey
5 tbsp. Milk
2 tbsp. Vanilla extract
Cinnamon sugar topping, optional
Directions
Combine the flours, brown sugar and baking soda in the bowl of a food processor. Pulse until combined. Add the butter and pulse on and off on low speed until the mix is the texture of course meal. In a small bowl whisk together the milk, honey and vanilla. Add the liquid to the dry mixture in the food processor and pulse on and off until a dough forms. The dough will be very soft and sticky. Turn the dough out onto a large piece of plastic wrap and shape into a rectangle shape. Refrigerate the dough for up to 2 hours preferably overnight.
To make the crackers:
Divide the dough in half and place one half back in the refrigerator. Lightly flour your work surface. Roll the dough out into a large rectangle about 1/8 inch thick. You can use a pastry cutter, pizza cutter or cookie cutter to cut the dough into your desired shape. I used a square cookie cutter with a fluted edge. Place the crackers on a baking sheet lined with a silicone mat or parchment paper. Chill in the refrigerator for 35-45 minutes or in the freezer for 15-20 minutes.
Preheat the oven to 350 degrees. You can pierce the cookies with a skewer. I have done this with other batches but did not do this for the pictured crackers. If desired, sprinkle the crackers with cinnamon sugar. Bake for 15-20 minutes turning the pan 1/2 way through. Let crackers cool for 4 minutes then transfer to a wire rack to cool completely. Store crackers in a airtight container.
Recipe Source:
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