Homemade Graham Crackers

by Alisha
(Marana, AZ)

Ingredients:

2 1/2 cups plus 2 T. unbleached all-purpose flour
1 cup brown sugar, lightly packed
1 t. baking soda
3/4 t. salt
7 T. butter, cubed and frozen
1/3 cup honey
5 T. whole milk
2 T. vanilla

Topping:

3 T. sugar
1 t. ground cinnamon

In a food processor or mixing bowl with paddle attachment, combine flour, brown sugar, baking soda and salt. Pulse or mix on low to incorporate. Add the butter and pulse, or mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk and vanilla. Add to the flour mixture and mix just until the dough comes together. It will be soft and sticky.

Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic wrap and chill until firm – about 2 hours or overnight.**

**If in a hurry, the dough is still workable without chilling.

To prepare topping, combine sugar and cinnamon and set aside. (This makes a lot of topping – it is usually enough to cover 2 or 3 batches of the graham crackers)

Note: I am not one to always follow rules when baking. I find these graham crackers to be perfect for my kids... so sometimes I will make them different thicknesses as well as different sizes and/or shapes. Once you’ve made them you will get a feel for what works best for you... so follow the instructions to a tee – or don’t...either way, I am sure you will enjoy them!

Divide the dough in half and return one portion to the refrigerator. Sift an even layer or flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 ½ inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 4 minutes. Repeat with the second batch of dough.

Adjust the oven rack to the upper and lower position and preheat the oven to 350 degrees. Gather the scraps together into a ball, chill until firm, and re-roll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.

Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about ½ inch for each side of the dividing line.

Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking.

Makes 10 large crackers.