Homemade Graham Crackers
Once you taste one of these sweet whole-wheat crackers, you may never go back to the store-bought variety again. Use them
as the base for homemade s'mores, sandwich them with peanut butter, or simply enjoy them on their own.
Ingredients
1 1/2 cups all-purpose flour, plus
more for working
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
(2 sticks)
3/4 cup packed light-brown
sugar
2 tablespoons high-quality honey
Cook's Notes
Crackers can be stored in an airtight container at room temperature up to 3 days.
Makes 20
YIELD
Directions
1. Preheat oven to 350 degrees. Whisk flours, wheat germ, salt,
baking soda, and cinnamon in a medium bowl; set aside.
Ingredients
on 2. Put butter, brown sugar, and honey into the bowl of an electric
mixer fitted with the paddle attachment; mix on medium speed until
sale
pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as
needed. Reduce speed to low. Add the flour mixture, and mix until
Currently combined.
these
ingredients 3. Turn out dough onto a floured surface, and divide into quarters.
aren't on Roll out each piece between 2 sheets of floured parchment paper
sale near into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
you.
4. Using a fluted pastry wheel, trim the outermost edges of each
rectangle, and divide into three 6-by-3-inch rectangles. Pressing
lightly, so as not to cut all the way through, score each piece in half
lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers.
Stack parchment and dough on a baking sheet and chill in freezer
until firm, about 20 minutes.
5. Remove two sheets of dough from freezer. Pierce crackers using
the tines of a fork. Transfer to large baking sheets lined with
parchment paper. Bake, rotating halfway through, until dark golden
brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on
sheet 5 minutes; transfer crackers to wire racks to cool completely.
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