Homemade Graham Crackers

Is there anything more sacred to childhood than a couple of graham crackers and a tall glass of cold milk? I don’t think so. Like so many convenience foods though, it is easy to pick them up at the store and lull our taste buds into mediocrity. Seriously, try homemade crackers, especially homemade graham crackers, and you will be hooked on them. The taste is very intensely different. The graham flour is different than regular whole wheat flour, you may need to get it at the local Whole Foods type store.

I was going to make these today and post the pictures however life happened and so I will be making them tomorrow…and posting pictures. But, as a fair trade I decided to post a picture of my favorite vintage tea set. Enjoy!

Homemade Graham Crackers:

350F 4 dozen
3/4 cup unbleached all-purpose flour
1 1/2 cups whole-wheat graham flour (Bob’s Red Mill is the brand I use)
1/2 cup sugar (use half brown sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cold, unsalted butter, cut into small pieces

4 tablespoons honey
1/4 cup cold water
1 teaspoon vanilla extract (or maple extract..yum)

In a food processor or the bowl of an electric mixer, mix together the flours, sugars, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse crumbs. Add the honey, water, and vanilla. Mix until the dough comes together in a ball. Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick, silpat, or parchment lined cookie sheets. With a fork, prick several holes in each cracker. You can sprinkle with some sugar crystals if you like. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

Related posts:

1. S’mores Brownies I will admit to making these before Christmas BUT they are going to be just as good on a cold, snowy day in January or...
2. S’Mores Monkey Bread Monkey bread. One of those weird food names that seems to have always been around but no one can find the origin of. It’s a...
3. Himalayan Apple Pound Cake I bet I got you wondering with that title. didn’t I? I want my kitchen to have a feel more than a look.  It has...