I know they’re not technically “cookies”, but I don’t think you can really call them “crackers” either. Either way, I’ve been following smitten kitchen for years now, and finally got around to making her home-made grahams. I intended to use these to make s’mores, but none of them survived. Funny, because I don’t remember putting crack in them…
These are magical, with a nice crunch and an added depth of flavor from the dark brown sugar. Probably too crisp for s’mores, unfortunately. I am pretty sure you would make a huge mess and squish marshmallow everywhere before you made it through the graham. Crunchy. Very, very crunchy.
But I loved these anyway, and couldn’t stop eating them. They are a far cry from your grocery stores graham crackers, so I think I will need to try a few more recipes before I find one that is s’more appropriate.
Ha, “s’more appropriate,” I didn’t even do that on purpose!
Graham Crackers –Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares
[ Printable Recipe ]
- 2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour
- 1 cup (176 grams) dark brown sugar, lightly packed
- 1 teaspoon (6 grams) baking soda
- 3/4 teaspoon kosher or coarse sea salt (4 grams)
- 7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
- 1/3 cup (114 grams) mild-flavored honey, such as clover
- 5 tablespoons (77 grams) milk, full-fat is best
- 2 tablespoons (27 grams) pure vanilla extract
- 3 tablespoons (43 grams) granulated sugar
- 1 teaspoon (5 grams) ground cinnamon
Make the dough:
Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.
Meanwhile, prepare the topping, if using (I didn’t), by combining the sugar and cinnamon in a small bowl and setting aside.
Roll out the crackers:
Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary.
Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. You can make them smaller if you like.
Place the crackers on parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.
Decorate the crackers:
Mark a vertical line down the middle of each cracker, being careful not to cut through the dough and using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 15 to 20 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.
*If you don’t have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure they’re very well incorporated.
*You can make these ahead of time, cut and freeze in layers of parchment for up to 2 months