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homemade graham crackers

Posted By Tom On January 27, 2010 @ 8:00 am In baking | 3 Comments

homemade graham crackers [1]

homemade graham crackers

I made these as part of the January 2010 Daring Bakers challenge (they went into the Nanaimo bars).

The graham crackers were used in the making of the Nanaimo Bars, and until I made them, I never even gave a thought to making graham crackers, or even that you would/could do it.

An optional part of The Daring Baker’s challenge was to make these gluten-free, but I stuck with the ingredients (wheat flour) I had on hand.  Taste-wise, they are the same.

The dough is very very sticky, so use plenty of flour when you roll these out.

Graham Crackers

2 ½ + 2tbsp (11.8oz) cups flour
1 cup (7.1oz) dark brown sugar, lightly packed
1 tsp baking soda
3/4 tsp kosher Salt
7 tbsp butter, cold (cut into tablespoon-size pieces)
1/3 cup honey
5 tbsp whole milk
2 tbsp vanilla

  1. In the bowl of a food processor fitted with a steel blade, combine the flour, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
  2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
  3. Turn the dough onto a surface well-floured with flour and pat the dough into a rectangle about 1” thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
  4. 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” thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
  5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees.
  6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get a couple more wafers.
  7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
  8. Bake for 10-20 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.  Make sure you keep an eye on theme closely after the 10 minute mark, as they can brown very quickly after that.
  9. Cool on baking rack for 10 minutes, then remove from pan and cool completely on baking rack.

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