Tag Archives: homemade graham cracker

Week 5: Wherein I allow myself to roam the grocery store.

I have to say that it was a nice feeling to go to the store this week and only need to buy milk. I don’t think I’m super organized about my pantry or food storage (or anything, for that matter), but because I have just tried to pick up essentials here and there when they are on sale, I have a decent stock of food on hand. Now that I think of it, though, I probably should have bought more cheese.

In any case, because I had $20 burning a hole in my pocket and only a $2.50 gallon of milk on my list, I decided to give myself a little leeway at the grocery store this week and see if there was something non-perishable that looked fun or interesting or super cheap. Normally I would have splurged on candy or ice cream or more candy, but this caught my eye (and was on clearance) as I went down the baking aisle.

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It's a friend of the heart--how could I say no?

I have never made anything with graham flour before, so I thought perhaps I would try making some homemade graham crackers. Don’t ask me why. I don’t particularly love graham crackers, unless they are sandwiching a layer of chocolate frosting. Maybe that was the appeal: that graham crackers in my mind necessitate chocolate frosting, and how is that ever a bad thing?

At any rate, I looked up a bunch of different recipes, most of which used a mixture of whole wheat and all-purpose flours (and some included wheat germ). But since I had the graham flour on hand, I decided to use it and come up with a recipe using others as a rough guide.

HOMEMADE GRAHAM CRACKERS

3-1/2 cups graham flour

1 t baking powder

1/2 t baking soda

1 T cinnamon

1/4 t kosher salt

1/2 c (one stick) unsalted butter, softened

1/2 c packed brown sugar (can use a little more if desired)

1/3 c honey

1-1/2 t vanilla extract

1/2 c milk

Whisk together 3 cups of the flour, the baking powder, soda, cinnamon, and salt.

In another bowl (or mixer bowl), cream together the butter, sugar, and honey until light and smooth.

Add the vanilla to the milk. Add the flour mixture to the butter/sugar mixture alternately with the milk/vanilla, beginning and ending with the flour mixture. Add up to another 1/2 cup of flour, depending on the consistency of the dough. Refrigerate dough for at least 2 hours.

Preheat oven to 350 degrees.

Divide the dough into quarters or eighths. Generously flour your work surface (you can just use all-purpose flour) and gently roll out the dough. It can be quite sticky, so don’t be afraid to use the flour. Roll it out very thin (about 1/8″) and cut into shapes with knife or cookie cutters. Place on ungreased cookie sheets (line with parchment or Silpats). Use skewer or fork to poke holes on cookie tops. If desired, brush very lightly with water or milk and sprinkle with cinnamon sugar or sugar crystals. Bake for about 12 minutes or until nicely browned. Cool on wire rack.

Makes about 4 dozen.

They turned out pretty good. They are not super sweet, but for me this is not an issue, as I plan to make chocolate frosting for them as soon as I am done here. Since Valentine’s Day is coming up, I decided to use my heart-shaped cookie cutter, because why make something like this…

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…when you can make this?

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