homemade graham crackers

graham crackers.

best cheesecake crust crumb ever. loved by children everywhere accompanied by chocolate and melted marshmallow. sort of healthy due to whole wheat content and possible raw sugar content.

unavailable in australian supermarkets, and to be honest i would probably have forgotten all about them if i hadn't seen a snippet somewhere, sometime, sorta recently, featuring homemade graham crackers with dark chocolate and homemade marshmallow. wow.

that got me thinking about (actually, obsessed with) making graham crackers and all of a sudden there i was on google, in the kitchen measuring squares and pricking them with a fork to lend them a suitably graham cracker-esque look.







this is loosely based on a recipe somewhere on the internet, but wildly adjusted as the original didn't seem to work. funny how that can happen with internet recipes sometimes.

1/2 C unbleached, stoneground flour
1 1/2 C whole wheat flour (if available, graham flour)
1/2 C other flour (ie rye, rice, buckwheat etc.)
1/2 C raw sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
100 grams of unsalted or salt reduced butter, cut into small cubes
2 T honey
2 T molasses

a bit of ice water

preheat oven to 180 degrees (375 degrees farenheit)

i used a food processor, but that is unnecessary. blend all dry ingredients, followed by the butter. combine until the mixture is a sandy texture, then add the honey and molasses. now is where you'll have to drizzle in the ice water, until the mixture comes together and you can form a ball of dough. it will sort of feel like pastry.
if it seems to 'short' (ie as though there is too much butter) add a bit more flour.

shape the dough into a rough square and refrigerate for 20 minutes or so.

cut the square into quarters and work with one quarter at a time to roll out a thin sheet of dough. it should be fairly easy to handle. cut it into whatever shapes you please and put it on a sheet of baking paper in the oven. continue with the rest of the dough. this is the most time consuming part, i used multiple racks and plenty of baking paper (reuse any baking paper that can be wiped clean).

i'm not sure how long each sheet of graham cracker took to bake, but i removed each sheet before the cracker was completely hard, and once they cooled they hardened up considerably. i've been storing mine in the fridge to keep them fresh.



delicious with coffee and tea :)