Graham Crackers

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The supermarket is an amazing place once you sit back and think about it.  We merely chunk items into our carts,  rush to the check out line, and barely make it to the next destination on our list.  All these items are nicely packaged for us, hell even pancake batter is in an easy-pour bottle.  We’ve gotten so accustomed to store bought items that it doesn’t cross our minds that these very items would be made in our homes not too long ago. 

And that is why I find this weird satisfaction when I find a recipe for something that is typically now found at the grocery store and pretty much extinct from its production at home.

I was looking for something to make to give to someone who had a flight the next morning and came across a graham cracker recipe which looked easy enough to make and fun to try out. 

 

Graham Crackers (from The Craft of Baking by Karen DeMasco)

2 cups unbleached all-purpose flour, plus more for rolling
1/2 cup whole-wheat flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey

Whisk together the all-purpose & whole wheat flour, salt, baking soda, and cinnamon.  In a separate bowl, whisk together the brown sugar, white sugar, honey and butter for about a 2 min.  Add in the dry ingredients in two additions, fully incorporating the first before adding in the second. 

Once the dough forms, flatten it on to a surface, into a rectangle.  Wrap tightly with plastic wrap and refrigerate for at least 30 min.  (The dough can be refrigerated for up to 2 days and frozen up to a month)

Turn on the oven to 350 F.  On a lightly floured surface, roll out the dough into a large rectangle, 1/8 in thick.  Using a knife and ruler measure out 3″ by 3″ squares and transfer to baking sheets with parchment paper.  With a fork, pierce the squares four times in a single row.  Bake for about 15-20 min. 

Rotate the cookies halfway between.  When they are done, transfer them from the oven onto a cooling rack.  Will keep up to a week in an air-tight container…that’s if they stay that long.  

These graham crackers are almost like a shortbread cookie, a little salty and sweet at the same time.  I would reduce the salt amount though next time.  The honey is a great component of this recipe which I don’t think it could do without!  I think I’ll use this recipe next time for the crust of my cheesecake.  Also, I could freeze the dough into logs and just cut out bits from the log whenever I have a sudden craving for graham crackers.

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