As part of last month’s Daring Baker’s challenge, we were asked to make homemade graham crackers as well as the baked dessert chosen. Well, I will never buy graham crackers again. Although at first, the texture was crunchy, after storing them in a Tupperware container, they achieved that classic graham cracker texture. They were good, I tell you, good, good, good!
Homemade Graham Crackers: Make Your Own Monday #6
Author: Frugal Antics of a Harried Homemaker adapted from 101cookbooks.com
- 2½ cups whole wheat flour
- ⅓ cup brown sugar, lightly packed
- 1 tsp baking soda
- 1 tsp salt
- 7 Tbsp butter, cut into 1-inch cubes
- ⅓ cup honey
- 5 Tbsp milk
- 2 Tbsp vanilla extract
- Cream brown sugar, butter, honey and vanilla until smooth.
- Combine whole wheat flour, salt and baking soda.
- Add to honey mixture.
- While the beaters are going on slow, add milk.
- Wrap dough in plastic and chill until firm, about 2 hours or overnight.
- Divide the dough in half.
- Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about ⅛ inch thick.
- The dough will be sticky, so flour as necessary.
- Trim the edges of the rectangle to 4 inches wide.
- Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4½ inches to make 4 crackers.
- Gather the scraps together and set aside.
- Place the crackers on one or two parchment-lined baking sheets.
- Repeat with the second batch of dough.
- Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
- Mark a vertical line down the middle of each cracker, being careful not to cut through the dough.
- Using a toothpick or skewer, prick the dough to form two dotted rows about ½ inch for each side of the dividing line.
- Bake for 20 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.