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Graham Crackers

Source of Recipe


From "Classic Snacks Made from Scratch" by Casey Barber



List of Ingredients



• Crackers:
  
• ¼ cup honey
  
• 1 large egg
  
• 1 tsp vanilla extract
  
• 1¼ cups unbleached all-purpose flour
  
• 1 scant cup Bob's Red Mill graham flour, or 1¼ cups whole wheat pastry flour
  
• ¼ cup packed light brown sugar
  
• ½ tsp ground cinnamon
  
• ¼ tsp baking soda
  
• ¼ tsp kosher salt
  
• 4 Tbsp chilled unsalted butter, cut into 1/2-inch cubes
  
• .
  
• Topping:
  
• 3 to 4 Tbsp granulated sugar
  
• 1 Tbsp ground cinnamon
  






Instructions



1. Make the Crackers:
   Preheat the oven to 350° F. Line two baking sheets with parchment paper or Silpat liners. Whisk the honey, egg, and vanilla together in a small bowl; set aside.
   
   
2. Using a food processor or a stand mixer fitted with the paddle attachment, mix the flours, brown sugar, cinnamon, baking soda, and salt for a few seconds until combined. Add the butter cubes and pulse in 3-second on/off turns in the food processor or stir at medium speed with the stand mixer until incorporated. Add the beaten honey and eggs and continue to pulse or stir until a soft dough forms.
   
   
3. Transfer the dough to a floured surface and divide into four equal pieces. Dust one of the pieces liberally with flour and roll with a floured rolling pin into a rectangle slightly larger than 10 by 5 inches and no more than â…› inch thick. (Make it as thin as humanly possible, since the cookies will puff up when baked).
   
   
4. Transfer the dough rectangle to a prepared baking sheet with the help of a cookie spatula or turner. Cut into 16 (2½- by 1¼-inch) rectangles, using a pastry or pizza cutter, cleaning up any ragged edges as well; the crackers don't need to be separated. Alternatively, you can cut your own graham cracker shapes with cookie cutters. Poke holes in the crackers, using a toothpick or cocktail fork.
   
   
5. Make the Topping:
   Whisk 3 tablespoons sugar with the cinnamon. Add a final 1 tablespoon of sugar if you wish, according to taste. Sprinkle the cinnamon sugar evenly and liberally over the crackers. (Save any that's left over for breakfast toast!) Bake for approximately 12 to 15 minutes, until hints of golden brown appear around the edges. Watch carefully! Transfer the crackers to a wire rack and let cool completely. Store at room temperature in an airtight container for up to a week.
   
   Makes 64 crackers