The second cracker I made for the Daring Baker challenge of this month was graham crackers. After I'd made the Cheez-its, I wanted to try something sweet. The first cracker type that came up when I Google-d sweet crackers were graham crackers and that definitely sparked an interest.
In my house, we always most definitely absolutely must have a box of graham crackers lying around all the time in case my family needs a quick cheesecake fix... which is quite often. When I saw the recipe for the graham crackers, I started wondering if I could make even the crackers for the crust of the cheesecakes from scratch. Wouldn't that be so cool? And the crackers for smores. Oh man, that would be heavenly.
Needless to say, I ended up making the graham crackers and judging by my siblings, parents, and friends reactions, they were a success. All I can say is that as of now, there are no more graham crackers left.
|My siblings loved the crackers with honey nut cream cheese and strawberry jam.|
Homemade Graham Crackers
(Around 4 dozen crackers)
2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed dark brown sugar
1 teaspoon fine grain sea salt
1/2 teaspoon cinnamon
1 cup cold unsalted butter, cut into even cubes
1/4 cup honey
sugar and sea salt for sprinkling (optional)
Add the butter and honey, processing until the mixture comes together. It will look crumbly at first, but will eventually moisten up and clump together.
Turn the dough out onto a work surface (I used my silpat) and form into a ball. Cut the ball in half then form each half into a log shape. Wrap each log in plastic and chill in the refrigerator for about 1 hour or freezer for about 15-30 minutes. You want the dough to be cold and slightly firm.
Preheat your oven to 350°F and place a rack in the center of the oven. Line two baking sheets with parchment paper or silpats.
Take one of the logs from the refrigerator, unwrap and place on a lightly floured work surface.
Using a knife, slice the log into 1/8" thick crackers. Pierce each cracker with a fork or chopstick several times then sprinkle with sugar and sea salt (if using).
Transfer baking sheets to the refrigerator and chill for 15 minutes before baking. Bake for 13 – 14 minutes or until golden brown. Let the crackers rest on the baking sheet for 1 minute before transferring to a rack to cool completely. Repeat this process with the remaining log of dough.
Enjoy! Don't forget to follow me on Instagram @warif93!