All that we’re missing here are some home-made marshmallows! This may have to happen soon!
I had never made graham crackers (or any type of cracker) before and these turned out to be pretty easy. This recipe didn’t even require Graham flour, but I’m sure the addition of graham flour would be quite nice as well and I will definitely try it out the next time I make them.
You could cut these into any size or shape that you desire. I made some sad looking groundhog graham crackers to stick into chocolate pudding cups for my kids on groundhog day and they were very well received, but since Valentines day is coming up I thought that heart shapes would also be fun!
Graham Crackers recipe from Smitten Kitchen
- 2 cups all purpose flour
- 1/2 cup + 2 tbsp whole wheat flour (I added 2 tbsp of ground flax in place of the extra 2 tbsp flour)
- 1 cup dark brown sugar lightly packed (only had light brown so I added 1 tbsp molasses)
- 1 tsp baking soda
- 3/4 tsp sea salt
- 7 tbsp unsalted butter, cut into 1″ cubes and frozen
- 1/3 cup honey
- 5 tbsp milk
- 2 tbsp vanilla extract
- 1 1/2 tbsp granulated sugar
- 1/2 tsp cinnamon
To Make the dough:
Combine the flour, sugar, baking soda, and salt in the bowl of a food processor and pulse until combined. Add the butter and pulse the mixture until it resembles a coarse meal. (If you don’t have a food processor you could use a pastry blender and do this by hand)
In a small bowl, whisk together the honey, milk and vanilla.
Add to flour mixture and pulse until the dough comes together into a ball. It should be fairly sticky. I found that I needed to add another tbsp of milk for my dough to come together properly.
Lay out a large piece of plastic wrap and dust lightly with flour. Turn the dough out onto the plastic wrap and pat into a rectangle about 1″ thick. Wrap the dough tightly and chill for about 2 hours in the fridge (or if you don’t have 2 hours, 1/2 hour in the freezer works out too)
Preheat the oven to 350 degrees and line baking sheets with parchment or silpat.
Mix cinnamon and sugar in a small dish and set aside.
Divide the dough in half and return the un-used portion to the fridge. Lightly flour your work surface and dough and then roll the dough out to about 1/8″ thick.
Cut into desired shapes and place on baking sheet.
Chill cut crackers for 15-20 minutes in the freezer.
Using a toothpick or a skewer, poke holes in the crackers and sprinkle with cinnamon and sugar mixture.
Bake for 15-25 minutes. They should be firm to the touch and lightly browned. I only needed about 16 minutes and once they’re done they brown very quickly so watch them closely!