Top | Jam It, Pickle It, Cure It
(recipe, Karen Solomon)
The key to making perfect graham crackers is rolling the dough evenly. Homemade crackers often look rustic, but if you're a perfectionist, have a ruler handy to ensure that each cracker is exactly the same size, or break out the cookie cutters and decorative stamps to give them fresh-from-the-factory polish.
Together with homemade marshmallows, these crackers make a mean s'more. Try them also as sandwich cookies by layering cream cheese between crackers.
- 1½ cups whole-wheat flour
- 1 cup all-purpose flour
- 1 tsp. kosher salt
- 2 tsp. baking powder
- ⅓ cup chilled unsalted butter, cut into small pieces
- ¼ cup honey
- ¼ cup blackstrap molasses
- ⅓ cup plus 4 Tbsp. sugar
- ¼ cup whole milk
- ½ tsp. vanilla extract
- In a bowl or a food processor, mix or pulse the whole-wheat flour, all-purpose flour, salt, and baking powder. Cut in the butter or, if using a food processor, add the butter and pulse until the dough is the consistency of coarse crumbs. Add the honey, molasses, and the ⅓ cup sugar, and combine. Then add the milk and vanilla, bringing it all together into a stiff dough.
- Lightly oil 2 baking sheets. On a work surface, cut the dough in half. Shape the first half into a rectangle and place in the center of a sheet of parchment paper. Lay another sheet of parchment paper over the dough. Roll, trying to keep the dough as rectangular as possible. The dough should be ¼-inch thick, and about 12 by 15 inches.
- Lightly prick the dough all over with the tines of a fork. Sprinkle evenly with 2 tablespoons of the sugar, and roll the sugar gently into the top of the dough with a floured pin. Using a knife or a fluted pastry cutter (for cute wavy edges), trim the edges of the dough rectangle to yield neat crackers (or leave them uneven if you prefer). Cut into approximately 3-inch squares. Using a spatula, carefully transfer the crackers to the prepared baking sheets, leaving a little space between them. Repeat the process with the second half of the dough.
- Freeze the crackers for 15 minutes. Meanwhile, preheat the oven to 350 degrees.
- Bake the chilled dough for 18 to 22 minutes, until just a little browned at the edges. Cool completely and enjoy.
Variation: Add 2 teaspoons cinnamon to the 4 tablespoons sugar, and sprinkle evenly over the dough before cutting the crackers.
Storage: Store the cooled crackers in an airtight container for up to two weeks. You can also freeze the crackers for two months, allowing two hours to thaw before eating.