Gift Worthy: Homemade Graham Crackers Recipe
I’ve been meaning to post this recipe for homemade graham crackers for awhile now.
And although I have been posting a bunch of sweets recipes lately, I thought it would be timely to post this one right after I posted the homemade marshmallow recipe. After you’re done making these, you’re just one chocolate bar away from a s’mores.
I can’t take any credit for this recipe. It comes from one of my favorite cooking blogs, Smitten Kitchen. It’s a little bit putzy and time-consuming, but once you’re done, you won’t be disappointed. I promise.
These crackers are subtly sweet, almost cookie-like. They have a good crunch to them, just like store-bought graham crackers. But I think they’re SO much better than store-bought graham crackers.
You can use them as you would usually use graham crackers:
- For s’mores
- Dunk them in coffee
- Just eat them on their own
They have biscuit-like quality that’s addictive.
Make a fancy DIY s’mores bar platter for your next get-together. Read more here.
Make this super quick 10-minute s’mores dip and use graham crackers as dippers
Homemade Graham Crackers
Make sure the dough is well chilled before baking. See instructions below.
Ingredients
- 2 1/2 cups plus 2 tablespoons all-purpose flour
- 1 cup brown sugar
- 1 teaspoon baking soda
- 3/4 teaspoon fine grain sea salt
- 7 tablespoons unsalted butter (cut into small cubes and frozen)
- 1/3 cup honey
- 5 tablespoons whole milk
- 2 tablespoons vanilla extract
For topping
- 3 tablespoons white granulated sugar
- 1 teaspoon cinnamon
Instructions
- In a large mixing bowl, combine flour, brown sugar, baking soda, and salt. Cut in cubed butter with a fork or pastry cutter until the dough becomes the consistency of a coarse meal.
- In a separate bowl, whisk together honey, milk, and vanilla. Add milk and honey mixture to the flour mixture and stir until the dough comes together. Lay out a piece of plastic wrap on the counter and dust it lightly with flour. Place dough onto plastic wrap and press down into a rectangular shape, about one inch thick. Put another piece of plastic wrap on top of dough. Put dough on a large baking sheet and place in freezer to chill for at least two hours.
- After dough has chilled, divide it in half. Place half of the dough in the fridge and proceed to roll out the other half: Dust a clean work space lightly with flour. With a rolling pin, roll out dough into a long rectangular shape about 1/8 inch thick, using flour as necessary. Cut dough into desired shapes (rectangular if you are going for the traditional graham cracker shape). Place each cracker on a large baking sheet and sprinkle with cinnamon-sugar topping. Place baking sheets in fridge to chill for 30 to 45 minutes. In the meantime, repeat steps with the other half of the dough.
- Preheat oven to 350F. Remove baking sheets from fridge. If desired, poke holes in dough using a toothpick or wooden skewer, to make the crackers look like traditional store-bought ones. Bake for 15 to 25 minutes, or until lightly browned, being careful not to burn.
gayle — January 27, 2012 @ 6:48 pm
how can these be graham crackers without graham flour in them?