Homemade Graham Crackers

There are many things I make at home rather than buy in a store, but I never thought that graham crackers would be one of them! That is, until I read this book – “The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making” by Alana Chernila.

We were planning to have friends visit soon, and I thought the weather would be perfect for s’mores, so it seemed like a perfect time to make the graham crackers! Although making crackers may seem difficult, I thought it wouldn’t me much different than making cookies. As it turned out, it was easier than making cookies – since the cutting process is much easier when the “cookies” are the same shape and size (and are squares!).

The verdict? These were fantastic! They worked really well as s’mores, and we ended up using them the next day for the crust of a key lime pie, too! We will definitely be making these again, and I will probably never need to buy graham crackers!

Graham crackers - done

Homemade Graham Crackers
Slightly adapted from “The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making” by Alana Chernila
Makes 36 graham crackers

1 cup all-purpose flour (I used all-purpose ultragrain flour)
3/4 cup whole wheat flour
1/2 cup rye flour
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1/4 cup (2 oz) packed dark brown sugar
3 Tbsp cold unsalted butter, cut into cubes
4 Tbsp (2 oz) shortening (I used Spectrum organic – it has no trans fats)
4 Tbsp honey
2 tsp vanilla extract
1/4 cup water
1 tsp granulated sugar
Graham crackers - ingredients Graham crackers - butter & shortening

1. In the bowl of a stand mixer, combine the flours with the salt, baking soda, baking powder, and the brown sugar. Mix for 10 seconds using the paddle attachment, then add the butter and shortening. Mix on medium speed for 30 seconds.

Graham crackers - mixing in the mixer Graham crackers - dry ingredients Graham crackers - mixing in the mixer part 2 Graham crackers - mixing in the mixer 3

2. Combine the honey and vanilla with 1/4 cup cold water in a liquid measuring cup and stir to combine until the honey is mostly dissolved. With the mixer running on medium-low speed, slowly pour the honey mixture into the bowl, giving the mixture time to absorb the liquid. Continue to mix for another 20 seconds, or until the dough comes together. It will still be slightly crumbly. Push the dough into a ball, wrap it in waxed paper or plastic wrap, and refrigerate for at least 2 hours and up to 3 days. (The dough can be wrapped and frozen at this point).

Graham crackers -  dough chill

3. Take the dough out of the refrigerator about 20 minutes before you are ready to bake. Preheat the oven to 350. Cut the dough in thirds, and lay one third between two sheets of waxed paper dusted with rye flour. Roll the dough as thin as you can get it, ideally 1/8 inch. It will still be slightly crumbly, but just press it back together and keep rolling. Use a pizza wheel or cutter to cut into graham-cracker sized pieces. Use a spatula to separate the pieces from the waxed paper and set them on an ungreased baking sheet. The crackers won’t spread, so they can be quite close. Reroll any scraps and repeat – then repeat with the remaining dough.

Graham crackers - rolling dough Graham Crackers - cutting dough Graham crackers - ready to bake

4. Place the granulated sugar in a small bowl. Sprinkle the crackers with the sugar and prick the dough several times with a fork. Bake for 13-15 minutes, or until just starting to brown at the edges. Cool on a wire rack. The crackers are great out of the oven, but their flavor and texture improves the next day.

Nutritional info:
Calories: 60.7
Total Fat: 2.4 g
Cholesterol: 2.6 mg
Sodium: 48.1 mg
Total Carbs: 9.0 g
Dietary Fiber: 0.8 g
Protein: 1.0 g


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