It’s raining outside. The kids are watching The Incredibles on the couch. I just finished a batch of VERY vanilla ice cream that’s destined to become ice cream sandwiches (stay tuned next week). The weather has been acting more like fall than summer, our highs are in the 70′s and it’s raining every day. Feels like a good time for smore’s. And since I can’t do anything the simple way, I decided to make the graham crackers (and marshmallows) myself. I don’t want to say “I’ll never buy store bought again”, because I will. For pie crusts and when I’m in a pinch. But if there’s time and the application involves me smashing chocolate and a toasted marshmallow in the middle, I’ll be making these myself. Yum. The beauty of these, besides the fact that you know what’s in them and they are simple to make, is that you can decide how crunchy or soft you want them to be. I made mine pretty soft but I may try baking them a little longer next time for that classic cracker crunch. Anna ate them with nutella, so did I. A lot. Yum. These come together in minutes and chill in the fridge while you run to the grocery store for chocolate. Take a look.
In your food processor, combine flour, whole wheat flour, baking soda, and salt and pulse to combine.
Add COLD, COLD butter (stick it in the freezer for 20 minutes before using) and pulse until you get a mealy consistency.
Combine honey, whole milk (I actually used condensed milk from a can), and vanilla in a liquid measuring cup and whisk to combine.
Pour your liquid mixture into the dry mixture and pulse until you get a smooth dough.
Scrape your dough out onto a piece of plastic wrap, wrap it up tight and stick it in the fridge for 2 hours minutes.
When your dough is chilled, generously flour a work surface and pull out a hunk of dough. Flour it up and work a little into it.
Now, here’s my warning/encouragement. This is a very sticky dough. I flour my surface and used chilled dough and after rolling it out and cutting out cookies, I still got the following when I tried to pry it up off the work surface:
After I calmed down and quit throwing a tantrum (yes, I’m serious). I brought the dough back together, re-floured my surface and started again and I never had another problem. So be patient, and just plan on having to roll your first ball of dough out more than once. The flour actually sticks to the counter a lot better after the first go of things and so the dough no longer sticks. Use a cookie cutter of your choice to cut out your cookies or make it even easier and just use a pizza cutter to cut equal sized squares.
Place your graham crackers on a cookie sheet and use the blunt end of a skewer or something similar to poke a couple holes in the top. Stick them back in the fridge for 15 minutes and then bake at 350 for anywhere from 10-15 minutes, depending on how crispy you want them. Let them sit for a minute before moving to a cooling wrack to cool completely. I stored mine in a gallon sized freezer bag and they kept for 2 weeks.
- 2 cups plus 2 tablespoons all-purpose flour
- ½ cup whole wheat flour or whole wheat pastry flour
- 1 cup brown sugar, lightly packed
- 1 tsp. baking soda
- ¾ tsp. salt
- 7 tbsp. butter, cut into cubes and frozen (at least 20-30 minutes)
- 1/3 cup honey
- 5 tbsp. milk, whole preferred
- 2 tbsp. vanilla extract
- To make the dough, combine the flours, brown sugar, baking soda and salt in the bowl of a food processor fitted with the metal blade. Pulse to blend. Add in the butter and pulse in short bursts until the mixture has the texture of coarse meal. (This can also be done in a stand mixer or with a pastry cutter if you don’t have a food processor.) In a liquid measuring cup, combine the honey, milk and vanilla. Whisk to blend. Add the liquid to the flour mixture and process just until a dough has come together. The mixture will be fairly sticky. Transfer the dough to a piece of plastic wrap, form into a dish, cover tightly and chill until firm, at least 2 hours.
- When you are ready to bake the crackers, line baking sheets with silicone mats or parchment paper. Generously flour a work surface. Place the dough on the work surface, flour the dough, and roll out into an even layer about 1/8-inch thick. Re-flour as needed since this dough is quite sticky. Use a cookie cutter or pastry cutter to cut the dough into your desired shape. Transfer the cut outs to the prepared baking sheets, spacing an inch or two apart. Re-roll additional dough scraps as needed. Chill the cut-outs once more until firm, 15-20 minutes.
- Preheat the oven to 350˚ F. Bake until evenly browned and just crisp, about 15-17 minutes total. Let the crackers cool on the pans briefly before transferring to a wire rack to cool completely. Store in an airtight container.