Sunday, January 29, 2012

Homemade Graham Crackers


I had full intentions of turning these into your basic rectangular shaped graham crackers when I set out to make them yesterday afternoon.   However, just as I was rolling the dough out I caught my new heart shaped cookie cutter out of the corner of my eye and decided that I would use it instead.  I am really glad I did, I think these turned out pretty well! 

This was the first time I have ever tried this recipe.  I usually start with a basic idea, and alter the recipe a few times before I find the perfect fit.  I was planning on adding molasses to my second batch thinking it would be essential for the graham cracker flavour, but I was so pleased with how this recipe tasted the first time around so I decided to keep it as it was.

In addition to crushing these bad boys up for homemade graham cracker crusts (hello cheesecake!), I can see myself tackling homemade marshmallows in the near future for the most epic 'smores on the face of the planet... is it camping season yet?!?

Ingredients
- 2 1/2 cups + 2 tbsp all purpose flour*, (plus more for rolling)
- 1/2 cup whole wheat flour
- 1 cup brown sugar, lightly packed
- 1/2 tsp sea salt
- 1 tsp baking soda
- 7 tbsp (100 grams) butter, cut into pieces
- 1/3 cup honey
- 5 tbsp milk (I used 2% for these)
- 2 tbsp vanilla extract

* If you have any on hand, you can substitute flour with graham flour (a combination of fine-ground white flour and coarse-ground wheat bran and germ).  I didn't have any in my cupboard or else I would have used it.  You can also substitute 1 cup all purpose flour with whole wheat flour if you like.

Optional Topping
- 1/4 cup raw sugar (or granulated sugar)
- 1 tsp cinnamon

Directions
Pre-heat your oven to 350 degrees. 

Place flour, brown sugar, baking soda, and salt in food processor and blend until well combined.

Add butter and pulse until well combined (mixture will be crumbly). 

Combine milk, honey, and vanilla in a bowl and whisk together.  

Slowly pour the liquid mixture into the food processor combining with the other ingredients.  Mix until just combined.

If dough is too sticky, add up to 1/2 cup more flour until it is a good consistency for rolling. 

Take 1/3 of the dough (put rest of dough in fridge to chill) and and roll it to about 1/8-1/4 inch thickness on a floured surface.  Cut into squares or use your favourite cookie cutter. 

Cut the end off a bamboo skewer and use it to score the cookie down the centre so your cracker breaks in half nicely when it's finished.


I used the tip of my bamboo skewer to poke holes in the dough for decoration. 


Optional: Sprinkle cookies with sugar and cinnamon.


Bake for approx 15 minutes, until cookies are golden brown.

Recipe makes 6 dozen graham crackers.






Enjoy! 

- Nutritional Info (per cracker) -
Calories - 39  Fat - 1    Carbs - 8     Protein - 1   Fibre - 0

7 comments:

  1. Graham crackers look nice,the heart shape is beautiful.:-) I guess we all should know how to make them going by the fact that they are used so often in dessert recipes.

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  2. I'm going to make these for my cheesecakes! These look so so good!

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  3. Wow. I look forward to making these! Have you tried making your own graham flour by adding bran and germ to AP flour? I just might have to fiddle with that!

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    1. I haven't yet, but I am really interested in trying! If you do, be sure to let me know how they turn out. :)

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  4. These brought a huge smile to my face, I always called my grandmother gram-cracker and she just passed away so seeing heart shaped ones brought a smile to my face, so thank you.

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    Replies
    1. I am so sorry for your loss. Thank you for sharing your touching story - I am honoured to hear that my recipe brought you a smile in this time of sadness.

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