Graham Cracker
User Reviews
5
Graham Cracker
Description
The Graham Cracker recipe combines whole wheat flour, cinnamon, and baking soda with butter, brown sugar, milk, honey, and vanilla to form a slightly sticky dough. Once chilled, the dough is rolled thin and baked to produce crackers with a balanced sweetness and warm spice note from the cinnamon. The baking process yields a pleasantly crunchy texture with a soft crumb, suitable for eating alone or as a baking ingredient.
The recipe includes a resting period in the refrigerator to firm the dough for easier rolling without cracking. The crackers can be cut into uniform shapes, allowing for consistent baking results. They store well at room temperature or can be frozen for extended preservation.
This recipe makes approximately 24 crackers, making it useful for both small gatherings and occasional treat-making. The use of whole wheat flour contributes to a nuttier flavor and those preferring a lighter texture should not substitute with different whole wheat types as it may affect final consistency.
Ingredients
- 2 cups whole wheat flour plus more for dusting (see note 1
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 7 tablespoons butter softened
- 1 cup light brown sugar packed
- 3 tablespoons milk whole
- 1/3 cup honey
- 2 teaspoons vanilla extract
Instructions
To make the dough:
- In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
- In a stand mixer fit with the paddle attachment, or with an electric hand mixer, cream butter and sugar together.
- Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture until incorporated well and a soft dough forms, about 2 minutes.
- Add the milk, honey, and vanilla extract. Mix until incorporated. The dough should be sticky and soft.
- Divide the dough in two discs and wrap both in plastic and chill for at least one hour.
To roll and bake the dough:
- Adjust oven rack to the middle position and preheat oven to 350 degrees. Generously flour your counter or a piece of parchment paper and place one ball of dough in the center.
- Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin, about 1/8-inch thick. Slide the parchment paper onto a baking sheet and brush away excess flour. Repeat with remaining dough.
- For grocery store look-alike, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick. Otherwise, leave the dough uncut.
- Bake until crackers and firm and darkened, about 10-12 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets.
- The graham crackers can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
Notes
- Do not substitute stone ground or white whole wheat flour to maintain proper texture.
- Store crackers in an airtight container for up to 3 weeks at room temperature.
- For longer storage, freeze crackers for up to 3 months.
- This recipe yields about 24 crackers, suitable for snacks or desserts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24crackers
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1 cracker | |
| Calories | 115kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 124mg | 5% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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