Our granddaughter, Evangeline, loves graham crackers. As a matter of fact, they were the first “cookie” she had at our house. She would watch me get them from the box in the bottom drawer in the kitchen, and eventually, she would go and get one on her own:).
I have been wanting to make homemade graham crackers for a while now. My DIL Missy asked me the other day if I had a recipe for graham crackers. She got a message from a friend that lives in France, and she can’t buy them where she lives. This was pretty much the kick in the pants I needed to make these yummy crackers.
There are a LOT of recipes out there for these crispy treats. They are traditionally made with Graham flour, but it’s very difficult to find, so I made mine with King Arthur whole wheat flour. I am very happy with this recipe, and I know you will be happy too!
2 1/2 cups wheat flour (314 grams)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon fine kosher salt
1/2 cup unsalted butter, room temperature (113 grams)
3/4 cup packed light brown sugar (170 grams)
1/4 cupwhole milk (61 grams)
1/3cup honey (110 grams)
1 1/2teaspoonsvanilla extract
Line 2 baking sheets with silicone pads or parchment paper and set aside.
In a medium sized bowl whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
Using a stand mixer or hand mixer cream the butter and brown sugar on medium-high speed until light and fluffy (about 2 minutes). Add the flour mixture and mix on low speed until the mixture starts to look like coarse sand.
Mix the milk, honey and vanilla in a small bowl or measuring cup until combined.
With your mixer on low speed, slowly add the liquid mixture until the dough comes together and forms a ball.
Remove the dough from the bowl and divide it in half and flatten each piece into a round disc. Wrap in plastic wrap and refrigerate for an hour.
Before you start rolling the dough, heat the oven to 350°F.
Remove the dough from the refrigerator (leave the other dough disc in the refrigerator until you are ready to use it) and roll out on a lightly floured surface. Roll the dough into a 10″X10″ square (approximately). Keep moving the dough so it doesn’t stick to the surface. Add flour, a little at a time, as needed. I like to roll the dough very thin. This helps the cracker keep it’s iconic “snap!”.
Cut your crackers into desired shape. I made a rectangle template with cardboard from an empty cereal box (2 1/2″X5″), and cut the dough with a pizza cutter. You can score a line down the center of each cookie and use a fork to prick holes down each side (see pictures for reference). This isn’t necessary, but I think it adds to their authenticity (plus it makes smaller crackers for little fingers). Each disc will give you 8-10 full size crackers (2 1/2″X5″). *see note below
Carefully transfer the cut dough to prepared baking sheet and chill in the refrigerator for 15 minutes. This will help the cracker hold its shape.
Bake for 10-12 minutes until they are lightly browned.
Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack. The crackers will crisp up as they cool. Enjoy!!
Crackers can be stored in an airtight container at room temperature for a week.
*You can use any cutter or shape you desire. I made a batch and cut them into heart shapes…so cute!
Use these crackers to make crusts for cheesecakes, s’mores, or just for a snack….Yum!!
I hope you make these childhood treats, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:)!
I associate going to the beach with snacks. Oh, who am I kidding, I associate everything with snacks:)! I purchased some adorable miniature nautical cutters on Amazon a few weeks ago. I had grand visions of using them to make cute little cupcake toppers (they are twirling around in my head with all my other grand visions). My fellow foodies know what I’m talking about, right?
I have been wanting to make homemade cheese crackers, so I thought “Why not use those little cutters you ordered?”. I had some cheese powder I wanted to use and I’m glad I did. It really enhances the cheezie flavor!
So if you have a rainy day and you want to check making homemade cheese crackers off your list, give these a try. You don’t have to use shaped cutters. You can use a sharp knife or pizza cutter to make little squares to look like those cheese crackers you buy in a box (only your homemade crackers will taste so much better…just saying!).
Whisk the flour, cheese powder, salt, paprika, and garlic powder in a medium bowl. Add the cubed butter and place in the freezer until ready to use.
Grate the cheese (I use a box grater). Transfer the cheese to the flour mixture in a food processer.
Pulse to a coarse crumb, about 10 (1-second) pulses.
Add the water and process until the dough forms a ball, (this takes about 20 seconds).
Remove the dough from the food processor and form into a rectangle. Place between 2 sheets of parchment paper and roll out to a 12×16-inch rectangle that is 1/8-inch thick so that it just fits onto a standard baking sheet.
Slide the dough, still sandwiched between parchment, onto a baking sheet. Refrigerate for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F.
Remove the top sheet of parchment paper and use it to line a second baking sheet. If you want to square crackers, use a ruler and a pizza cutter to cut 1-inch squares in the dough. Use a toothpick to make a hole in the center of each cracker. This will keep the crackers from puffing up in the center. Alternatively, cut shapes out with mini cookie cutters like I did.
Use a bench scraper or mini offset spatula to transfer about half of the crackers to the other parchment-lined baking sheet, leaving 1/4- to 1/2-inch between each cracker.
Refrigerate the remaining cracker dough. Sprinkle the crackers very lightly with salt if desired. Bake until the corners and the bottoms of the crackers are lightly browned and the tops appear dry, 10 to 12 minutes. Transfer the crackers to a cooling rack. (If you used cookie cutters, gather the dough scraps, re-roll, and cut out more crackers.) Repeat with baking the remaining dough.
To make sure your crackers stay crisp after baking, consolidate them onto 1 baking sheet. Return them to the cooling oven and allow them to “dry” for 6-8 hours. Store crackers in an airtight container.
I hope you make these crackers, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:).