When thinking about those crackers, you obviously think s’mores, but these are pretty delicious on their own when you bake them fresh. They’re miles better than store-bought, and they’re very easy to make.
I like to cut them bite-size and dip them into tempered chocolate — it’s soooooo good!!
(Experiment 79) Graham crackers
Ingredients
- 140 g whole wheat or graham flour hard to get around here
- 50 g honey
- 1 tsp vanilla extract
- 100 g brown sugar
- dash salt
- 57 g butter room temperature
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon freshly ground is so much better
- 2 tbsp milk whichever you have, I use oat
Instructions
- In a bowl combine the flour, sugar, salt, cinnamon, and baking soda. Using a whisk, mix it. Add the butter in and using a pastry cutter, knife it in. You want most of the butter to be broken in the dry mix. You can also do this step in a food processor.
- In another mixing bowl whisk the honey, vanilla extract, and milk and dump in your dry mix, combine it with your hands. It should quickly form a nice sticky ball of dough. Put the ball in plastic film and let it nap in the fridge for 1 hour. If you do forget it for a longer period of time, take it out of the fridge and let it rest at room temperature for 10 minutes before working with it.
- Dust with flour your work surface and using a rolling pin, lay your dough flat to about 1/8″. Cut to your desired shape and transfer them on a baking tray covered with parchment paper. Note the dough will be sticky and fragile. If you have a cake spatula, it works really well to transfer the dough onto the parchment paper.
- Cook at 350F for about 12 minutes
Notes
This recipe was inspired by this one