Graham Crackers
Total Time
2 hours and 40 minutes
Prep Time
2 hours
Cook Time
15 to 25 minutes
Rating
4.8 out of 5 stars
(200)
Ingredients
10 graham crackers
- 2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour
- 1 cup (176 grams) dark brown sugar, lightly packed
- 1 teaspoon (6 grams) baking soda
- 3/4 teaspoon kosher or coarse sea salt (4 grams)
- 7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen
- 1/3 cup (114 grams) mild-flavored honey, such as clover
- 5 tablespoons (77 grams) milk, full-fat is best
- 2 tablespoons (27 grams) pure vanilla extract
- 3 tablespoons (43 grams) granulated sugar (optional topping)
- 1 teaspoon (5 grams) ground cinnamon (optional topping)
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Preparation
Step 1
Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor or an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate.
Step 2
Add the butter and pulse on and off, or mix on low, until the mixture is the consistency of a coarse meal. [Alternatively, you can cut the ingredients together with a pastry blender.]
Step 3
In a small bowl, whisk together the honey, milk, and vanilla extract.
Step 4
Add the honey mixture to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
Step 5
Lay out a large piece of plastic wrap, dust it lightly with flour, turn the dough onto it, and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.
Step 6
Prepare the topping by combining the sugar and cinnamon in a small bowl and setting aside.
Step 7
Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary.
Step 8
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 4 1/2 inches to make 4 crackers.
Step 9
Place the crackers on parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer.
Step 10
Repeat with the second batch of dough. Gather any scraps together into a ball, chill until firm, and re-roll.
Step 11
Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.
Step 12
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 1/2 inch for each side of the dividing line.
Step 13
Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.
Step 14
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Chef's notes
These graham crackers are better than store-bought and too good for merely a cheesecake crust.
Enjoy them with cream cheese frosting for a delightful treat.
The topping can be adjusted based on preference for a heavy coating or a light sprinkling.
