Graham Cracker Recipe
Graham Crackers are crispy, crunchy and lightly honey-sweetened. Fiber-rich with whole wheat flour and better than store bought.
crackers
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Ingredients
- 14 oz whole wheat PASTRY flour (2 3/4 cups (see note))
- 4 oz granulated sugar (1/2 cup, plus more for sprinkling)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 4 oz unsalted butter (1/2 cup, cubed)
- 4 oz whole milk (1/2 cup)
- 2 1/2 oz Honey (1/4 cup)
Instructions
- Preheat oven to 350°F. Have two half sheet pans and two half sheets of parchment or silicone baking mats ready.
- Combine the whole wheat pastry flour, sugar, baking powder, salt, baking soda and cinnamon in the bowl of a food processor. Pulse a few times to combine. Toss in the butter and pulse until the mixture looks like coarse corn meal.14 oz whole wheat PASTRY flour, 4 oz granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon table salt, 1/4 teaspoon baking soda, 4 oz unsalted butter, 1 teaspoon cinnamon
- In a small bowl or measuring cup, combine the milk and honey. Add to the food processor and mix until the dough forms a ball. Turn the dough out onto a floured surface and knead together.2 1/2 oz Honey, 4 oz whole milk
- Divide dough into 2 portions. Roll each piece to a rectangle about 1/2 inch thick, using enough flour to keep it from sticking to the surface.
- Transfer the dough to a 1/2 sheet parchment paper and continue rolling until the dough is less than 1/8" thick and is about 16"x11". Trim the edges to make a neat rectangle that is 15"x10”.
- Use a pizza cutter to cut the 15" side of the rectangle into 3 equal 5" wide strips then cut the 10" side into 4 equal 2 1/2" strips. Poke each cracker 4x with a fork then use a serrated knife to lightly score each rectangle into 2 squares. Sprinkle the top of the crackers with more granulated sugar. Repeat with the other half of the dough. You can reroll the scraps to make a few more crackers.
- Slide the paper with the crackers onto a baking sheet and bake about 12-15 minutes until golden brown and crisp. Check half way through and turn the trays if the crackers are not evenly browning. If the crackers around the edges are baking faster you can remove them from the tray and return the rest of the crackers to the oven to finish browning. As the crackers are baked, transfer them to a cooling rack to cool completely. Store in an airtight container.
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Notes
You can substitute 2 cups of whole wheat flour plus 3/4 all purpose flour for the whole wheat pastry flour.
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!