Homemade Graham Crackers
User Reviews
5
Homemade Graham Crackers
Description
This recipe for Homemade Graham Crackers starts by pulsing graham flour, all-purpose flour, and brown sugar with baking powder, baking soda, salt, and a touch of ground cinnamon until combined. Cubed cold butter is incorporated until the mixture resembles coarse cornmeal. Molasses, milk, and vanilla extract are added to form a dough that is chilled, rolled thin between parchment paper, and cut into rectangular pieces before baking.
The resulting crackers have a crisp bite balanced with mild sweetness from molasses and a hint of spice. The thin roll out ensures they bake evenly with a slight crunch, perfect for eating plain or using as a base in recipes like pie crusts or s'mores.
The preparation method encourages chilling the dough to make it easier to handle and rolling between parchment prevents sticking. This careful work produces uniform graham crackers with delicate texture and classic flavor.
Ingredients
- 1 1/2 cups graham flour or whole wheat flour
- 1/3 cup all-purpose flour 60 g, + 1 Tablespoon
- 1/3 cup brown sugar 78 g, packed
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 6 tablespoons butter cut into 1/4-inch cubes and chilled, unsalted
- 3-4 tablespoons molasses
- 2 tablespoons milk whole
- 1/2 teaspoon vanilla extract
Instructions
- Add flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the cubed butter and pulse until the mixture has a cornmeal like texture.
- Add the molasses, milk and vanilla extract to the food processor and pulse until the dough forms a ball, approximately 1 minute.
- On plastic wrap, press the ball into a 1/2-inch thick disk, wrap in the plastic wrap, and chill in refrigerator for 30 minutes.
- Preheat the oven to 350 degrees.
- Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second piece of parchment paper. With a rolling pin, roll the dough out until it is 1/8-inch thick. Try your best to roll it into a rectangular shape.
- Transfer the parchment paper with the rolled dough onto a large baking sheet. Gently peel away the top sheet of parchment paper and with a pasty cutter or pizza cutter, cut the dough, cut vertical cuts all the way across the dough every 2 inches and then again horizontal cuts all of the way across the dough every 2 inches, making 2-inch square pieces.
- Using a fork, poke 3 rows of holes in each cracker. Leave the crackers on the parchment paper on the pan and bake on the middle rack of the oven for 20 - 25 minutes or until the edges just start to darken.
- Remove pan from the oven, set the parchment paper with the crackers on a cooling rack and allow them to cool completely. Once completely cool, you can break them into individual crackers. Store in an airtight container for up to 2 weeks.
User Reviews
Overall Rating
5
You'll Also Love
