Homemade Graham Crackers
These little cookies are crunchy, buttery, sweet and satisfying. They don't even compare to store bought!
Servings: 20 crackers
Equipment
- Stand mixer with paddle attachment
- Rolling Pin
- Pastry wheel
Ingredients
- 2 cups whole wheat flour
- ¾ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp Celtic sea salt
- ¼ tsp baking soda
- ½ cup salted butter softened
- ⅓ cup pure maple syrup
- 1 Tbsp molasses
- 1 Tbsp raw honey
- 1½ tsp cinnamon extract
Instructions
- In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter, sugar, molasses, cinnamon extract, and honey.
- Beat on medium speed until light and fluffy.
- Remove bowl from stand mixer and gently fold the flour mixture into the wet ingredients.
- When the dough comes together, knead it by hand to form it into a ball. Divide in half.
- Take one half of the dough and place it between two sheets of parchment paper. Use a rolling pin to roll it out into a rectangle, ¼ inch thick.
- Remove the top layer of parchment and use a pastry wheel to trim the edges of the rectangle and cut the sheet into crackers about 2x3½ inches.
- Use a fork to poke each cracker twice. Do not separate the crackers yet. Set aside and repeat with the remaining dough.
- Place the rolled out dough on a baking sheet. Stack the layers on parchment paper and freeze for 30 minutes.
- Meanwhile, preheat the oven to 350°F.
- When the 30 minutes is up, separate the sheets of dough and place on individual baking sheets. Bake for 12-14 minutes or until golden brown. Halfway through baking, rotate the pans and switch which oven racks they are on.
- Remove from oven and let rest for 2-3 minutes before transferring to a cooling rack. When they are totally cool, break them along the cut lines to serve!
Notes
Recipe adapted from the Joy of Cooking cookbook.
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