Josh has been wanting to make homemade graham crackers for quite some time. We finally moved them to the top of the baking list and conquered these tasty little crackers.
I am surprised at how easy they were! We used our trusty old food processor which made the task a breeze. The hardest part was letting the dough chill for an hour. We were anxious to sample them!
Once the dough was chilled, we rolled it out and used cookie cutters to cut the dough. We used a flower and a circle. Of course, you can cut the crackers into the traditional squares, but we are not traditional people:) We sprinkled some with cinnamon and sugar for fun and baked them for about 15 minutes.
They crisped up quite nicely. Once they cooled down a bit, I slathered some dark chocolate on a few of them. Why stop there??? So we got out the marshmallow cream and made S’mores. What a fun little treat to make! Next, we will try making homemade marshmallows. I can’t even imagine the two teaming up together. I am sure they will be the perfect pair.
Try making homemade graham crackers, they are SO much better than store bought ones!! And do sprinkle some with cinnamon and sugar…we really loved those!
½ cup all purpose flour
2 cups whole wheat flour
¼ cup sugar
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 stick cold butter, cut into small pieces
2 T honey
1 T molasses
¼ cup water, plus a little more if it is too dry
Combine all the dry ingredients in the bowl of a food processor. Cut in the butter until the texture is dry and crumbly.
In a small bowl, mix the honey, molasses, and water. Mix with the dry ingredients until blended in the food processor. Pulse the dough until it forms a ball. Wrap in plastic wrap and chill for at least one hour.
Preheat the oven to 350 degrees. Roll the dough out onto a floured surface, we used whole wheat flour for this part. Roll the dough out thin and cut with cookie cutters. Or you can do the traditional graham cracker shape. If you do this cut them into rectangles and poke each cracker with a fork. Place them on an cookie sheet. We used a Silpat.
Bake for 15 minutes or until they are golden brown and crisp. Store in an air tight container. They will keep for awhile.