I was first introduced to Martha Stewart's graham cracker recipe just after her baking book was published. I was making cheesecake and needed a recipe for crust so, I turned to my new book and followed the simple recipe. It was fabulous and when graham crackers became the "snack of choice" for my youngest, I thought that I'd give them a try as "crackers" instead of "crust". Needless to say, they're a hit at my house!
- 1 1/2 cups all-purpose flour, plus more for working
- 1 cup whole-wheat pastry flour (also known as graham flour. I buy it at Whole Foods.)
- 1/2 cup untoasted wheat germ
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened (2 sticks)
- 3/4 cup packed light-brown sugar
- 2 to 3 tablespoons high-quality honey (I use local Clover Honey)
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
- Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
- Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
- Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
- Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Sprinkle with topping if desired. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
With summer just around the corner (really, it can warm up ANY TIME NOW), I'm looking forward to making s'mores using these graham crackers and my homemade marshmallows.
Have a great Monday!