Cooking from Scratch: {Homemade Graham Crackers}

Anyone see these amazing Martha Stewart s’mores on the newstand recently? How could you resist the look of these goodies, especially with July 4th and camping trips around the corner? As soon as I (and my sister) saw the cover of Martha’s July 2012 issue of Living, we knew we had to make these. I have made graham crackers before and have a favorite recipe I like to use, so I wanted to share it with you. It’s modified from a recipe I found here (gotta give credit where credit’s due, right?). And of course, I had to take a picture of my s’mores just like Martha did, because I loved how she did it AND I had a white plate with red trim, the same star cookie cutter, and a weathered wooden chair as my backdrop…

Whole Wheat Graham Crackers

2 ¼ cups whole wheat flour
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
4 Tablespoons honey
¼ cup water
1 teaspoon vanilla
1/2 cup butter, melted

Step 1:

Measure out 1/2 c. butter and melt it in the microwave. Set aside.

Step 2:

Mix all of your dry ingredients together (flour, sugar, baking powder, baking soda, salt and cinnamon).

Step 3:

Add honey, water, vanilla, and melted butter and mix on low-medium until all ingredients are unified and a dough is formed. The dough, when kneaded for a few seconds, should form a ball like this:

Step 4:

Take about half of the dough and roll it between two pieces of parchment paper. The parchment paper eliminates the need to use a floured surface, and to me, is worth the expense. Once it’s rolled to a thickness of about 1/8″, use a cutter (pizza or pastry cutter or knife) and cut to desired size. You could also use cookie cutters if you wanted, or a combination of both, like I (and Martha) did.

Step 5:

Transfer the parchment paper to a cookie sheet and use scraps to roll out more dough. Continue until all of the dough has been used. Because you aren’t using flour as a non-stick surface, you should be able to use up all the dough without it drying up.

Step 6:

Bake for approximately 15 minutes at 350 degrees. This will depend on how thick your crackers are. After about 10 minutes, keep a regular eye on them (every 2-3 minutes), and when edges start to brown, turn off the oven, but keep the crackers in the oven for an additional 30 minutes. This allows the crackers to crisp up.

Step 7:

After 30 minutes, remove crackers from the oven and let them cool on wire racks. Then get out the marshmallows and chocolate bars and have some delicious smores! Happy camping and happy bbq’s!

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