Mmmm, homemade graham crackers
Or “graham Jackers” as they’re now known in our house.
This was the 2nd attempt at graham crackers, and I’m happy to say this time it was successful. I used another recipe a few months ago and they turned out like hard honey-flavored hockey pucks.
The recipe comes from this month’s issue of Parents. My notes below in red.
2-1/2 cup sall-purpose flour
1 cup packed dark brown sugar
3 Tbs.toasted wheat germ (you can find it in the fridge section at the market. Probably not essential to the recipe, but added a nice flavor. Put in a hot frying pan for a few minutes to “toast” it. It comes in probably a 8 oz bag, so try to find other recipes that use it to maximize spending $2 for a small bag. Great in smoothies, granola, etc.).
1 tsp.baking soda
1/2 tsp.ground cinnamon (I added a lot more. We love cinnamon in this house!)
1/2 cup (1 stick) cold butter, cut up (I would add maybe 2 more TBLSP)
1/4 cup honey
1 tsp.vanilla (Probably did about 3. See comment on cinnamon)
2 Tbs.granulated sugar (just realize I forgot to do this. Wasn’t needed though)
1. Heat oven to 350°F. In a large food processor fitted with a metal blade or by hand, mix flour, brown sugar, wheat germ, baking soda, salt, and cinnamon. Cover and process until well combined. Add butter (use the tines of a fork if mixing by hand). Cover and process until fine crumbs form. Add honey, milk, and vanilla. Cover and process until mixture starts to hold together. If necessary, place in a bowl and work with your hands until dough is smooth. You’re going to need to do this. Divide in half and flatten each half to a disk.
2. On a lightly floured work surface, roll each half of dough use the heel of your hand to smoosh the dough flat in to a 9 x 8-inch rectangle. Cut each into 18 (3 x 1-1/3-inch) rectangles. Arrange them 1 apart on ungreased cookie sheets. Using the flat end of a skewer (I used our kitchen thermometer), poke an A-B-C design in each rectangle. Sprinkle each lightly with granulated sugar.
3. Bake about 8 minutes or until lightly browned. Transfer cookies to wire racks, immediately re-poke A-B-C design if necessary, and let cool completely. If you can wait that long.
For anything that Jack eats a lot of, I do my best to find a recipe to produce them at home myself. I know they’re better for him, and they’re a hell of a lot cheaper as well.