October 22, 2010

The Ultimate Smore is made with Homemade Graham Crackers


There is only one word for these crackers—YUM!  They are really easy to make and have always been a hit when I serve them to friends and family.  I’m always trying to find ways to make the things we would normally buy, and homemade graham crackers are definitely doable for most home cooks.  They are denser than the store bought variety, which I personally like. 

Homemade Graham Crackers (this is adapted from a recipe found on the King Arthur Flour website)

1 cup whole wheat flour (if using freshly milled use a darker wheat like a hard red)
1 cup all purpose flour, white whole wheat or freshly milled soft white wheat (You will also need flour for dusting your board when rolling them out)
1/4 cup  sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder (preferably without aluminum)
1 large egg
1/4 cup vegetable, canola, olive or coconut oil (coconut and olive oil will give the crackers a slightly different taste since they are more flavorful oils)
1/4 cup honey
2 to 3 tablespoons whole milk and additional milk for glaze

In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in plastic wrap and chill until firm, about 1 hour (or longer, if it's more convenient).
Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it's about 1/16-inch thick; make sure rolling surface is well-floured, or you'll have trouble transferring crackers to baking sheet. Preheat your oven to 375°F.
Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar, and bake for 15 to 20 minutes, or until crackers are lightly browned. Rotate the pan half way through cooking so that the graham crackers are evenly browned.  Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Makes about 2 dozen graham crackers.

No comments:

Post a Comment