Homemade Graham Crackers

I had been seeing s’more desserts all over the internet recently. It made me crave those flavors, but surprisingly without the chocolate twist. You can certainly add chocolate to the mix, but after tasting these crackers and the toasted marshmallow ice cream, I was ok leaving out the chocolate so that I could better enjoy these two flavors together. Having never made graham crackers before, I knew I was in for a treat. Homemade versions usually are better in the baked category, and these were no different.

You can put some cinnamon sugar on top of the crackers before baking to make a different version that is super delicious on its own. I recommend making a few like that and setting aside, not to be used in the ice cream sandwiches that you will want to make with these crackers.

Most people have been mixing the graham crackers into their s’more ice creams, but I was craving sandwiches. If you want to mix them in, feel free! For the chocolate part, you could either do a swirl in the ice cream, chocolate syrup when you eat it, or a chunk of chocolate on your ice cream sandwich.

If you’re wondering about the graham flour, I was surprised to learn that it is really just a special kind of whole wheat flour. If you are worried about finding other uses for it, you don’t need to buy a big bag of it, and I just found a use for it in a pizza dough recipe that called for whole wheat flour. It worked just fine and doesn’t have a graham cracker taste to it like you might expect from hearing the name.

Directions for Homemade Graham Crackers

Slightly adapted from Brown-Eyed Baker

  • 1.5 cups all-purpose flour
  • 1 and 1/3 cups graham flour
  •  1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, room temperature
  • 2/3 cup dark brown sugar
  • 3 Tablespoons honey

In your mixer, beat together the butter, sugar, and honey for a few minutes on medium until the mixture is fluffy.

In a separate bowl, whisk together the flours, baking soda, and salt. Stop the mixer and add in the flour mixture.

Beat on low for about a minute until the dough comes together and comes away from the sides of the bowl.

Remove from the bowl and flatten into a rectangle before wrapping in plastic wrap. Place in the refrigerator for a couple hours (or even for a few days).

When ready to bake, preheat the oven to 350 degrees and prepare two baking pans. Roll out the dough to about 1/8 inch thick, or as thick as you would like (the crackers won’t rise much). Either use a knife, or use cookie cutters to cut out whatever sized-crackers you would like. Place the crackers on the pan, spread out just a bit. You might need to use a pastry cutter to help pick the crackers up (the dough is a little sticky).

Use a fork to make holes in the crackers before baking them. If you want to put cinnamon sugar on them, now is the time to do it.

In the oven, cook the crackers for about 10 minutes before turning them and cooking them for about 5 more minutes until they are a nice medium-dark brown. Let them cool on a rack before eating them.

If you wish to use them in ice cream sandwiches, pop them in the freezer for about 15 minutes before spreading softened ice cream on them and returning them to the freezer.

Directions for Homemade Graham Crackers without pictures

Slightly adapted from Brown-Eyed Baker

  • 1.5 cups all-purpose flour
  • 1 and 1/3 cups graham flour
  •  1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, room temperature
  • 2/3 cup dark brown sugar
  • 3 Tablespoons honey

In your mixer, beat together the butter, sugar, and honey for a few minutes on medium until the mixture is fluffy. In a separate bowl, whisk together the flours, baking soda, and salt. Stop the mixer and add in the flour mixture. Beat on low for about a minute until the dough comes together and comes away from the sides of the bowl.

Remove from the bowl and flatten into a rectangle before wrapping in plastic wrap. Place in the refrigerator for a couple hours (or even for a few days).

When ready to bake, preheat the oven to 350 degrees and prepare two baking pans. Roll out the dough to about 1/8 inch thick, or as thick as you would like (the crackers won’t rise much). Either use a knife, or use cookie cutters to cut out whatever sized-crackers you would like. Place the crackers on the pan, spread out just a bit. You might need to use a pastry cutter to help pick the crackers up (the dough is a little sticky). Use a fork to make holes in the crackers before baking them. If you want to put cinnamon sugar on them, now is the time to do it.

In the oven, cook the crackers for about 10 minutes before turning them and cooking them for about 5 more minutes until they are a nice medium-dark brown. Let them cool on a rack before eating them.

If you wish to use them in ice cream sandwiches, pop them in the freezer for about 15 minutes before spreading softened ice cream on them and returning them to the freezer.

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6 thoughts on “Homemade Graham Crackers

  1. Pingback: Toasted Marshmallow Ice Cream Sandwiches | fudgingahead

  2. Pingback: Milk Bar Brownie Pie with Liquid Cheesecake Frosting and Strawberry/Blueberry Curd | fudgingahead

  3. Pingback: Homemade Chocolate Chips and Homemade Magic Shell | fudgingahead

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