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Graham Crackers

From the book Jam It, Pickle It, Cure It by Karen Solomon

Total Time	1 hour
Yield	3 doz. crackers

Introduction

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.

Ingredients

	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

Steps

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.

Notes

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.

Related recipe: Homemade Marshmallows

This content is from the book Jam It, Pickle It, Cure It by Karen Solomon.

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