Tuesday, August 27, 2013

Honey Graham Crackers

 G1 ed

I've come to realize that I really enjoy preparing homemade versions of what's typically processed food.  My goal is to quit buying processed foods that contain ingredients I wouldn't normally cook with in my kitchen - primarily whole wheat bread, canned beans and tomatoes, and Autumn's "puffs".

These graham crackers were high on my list of recipes to try.  I wanted something I could substitute for Autumn's typical "puffs" and an added bonus would be using the leftover graham pieces in a s'more ice cream recipe. 

The recipe is simple to pull together, just make sure you leave enough time to chill the dough before rolling and then again before baking.  Whenever I make a recipe that requires a good amount of chilling time (I'm one impatient gal!) I usually double the batch and freeze half (or in this case, just freeze half since it makes quite a few crackers).  I love using my freezer for recipes like this because I can whip up a batch of graham crackers in no time if we spend an impromptu late summer night with friends around the campfire.

Honey Graham Crackers
Makes about 4 dozen crackers


2 cups plus 2 Tbsp. (300 grams) all-purpose lour
1/2 cup (75 grams) whole wheat flour or wheat pastry flour
1 cup (176 grams) brown sugar, lightly packed
1 tsp. (6 grams) baking soda
3/4 tsp. (4 grams) kosher salt
7 Tbsp. (100 grams) unsalted butter, cut into cubes and frozen (at least 20-30 minutes)
1/3 cup (114 grams) honey
5 Tbsp. (77 grams) milk, whole preferred
2 Tbsp. vanilla extract

For the cinnamon-sugar topping:
3 Tbsp. (43 grams) sugar
1 tsp. (5 grams) ground cinnamon


To make the dough, combine the flours, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the metal blade.  Pulse to blend.  Add in the butter and pulse in short bursts until the mixture has the texture of coarse meal (this can also be done in a stand mixer or with a pastry cutter).

In a liquid measuring cup, combine the honey, milk, and vanilla.  Whisk to blend.  Add the liquid to the four mixture and process just until a dough has come together.  The mixture will be fairly sticky.  Transfer the dough to a piece of plastic wrap, form into a saucer, cover tightly, and chill until firm, at least 2 hours.

When you are ready to bake the crackers, line baking sheets with silicone mats or parchment paper.  Generously flour a work surface.  Place the dough on the work surface, flour the dough, and roll out into an even layer about 1/8 inch thick.  Re-flour as needed since the dough is quite sticky.  Use a cookie cutter to cut the dough into your desired shape.  Transfer the cut outs to the prepared baking sheets, spacing at least an inch apart.  Re-roll (and re-chill) additional dough scraps as needed.  Chill the cut outs once more until firm, about 15-20 minutes in the freezer.

Preheat the oven to 350F.  Combine the sugar and cinnamon for the topping in a small bowl and whisk to blend.  Bake until evenly browned and just crisp, about 15-17 minutes total.  About 2 minutes before the crackers are done baking, sprinkle with the cinnamon-sugar topping.  Let the crackers cool on the pans briefly before transferring to a wire rack to cool completely.  Store in an airtight container.

Source: Annie's Eats, originally from Smitten Kitchen

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