When I first made these, I was skeptical. How good can a graham cracker be?
Incredibly good, that’s how good. Try these once, and you’ll never go back to the boxed ones.
Homemade cinnamon sugar graham crackers
1cup wheat flour
11/2cups plus 2 tablespoons all-purpose flour
1cup brown sugar
1teaspoon baking soda
3/4teaspoon sea salt
7tablespoons butter, cut into 1/2-inch cubes and frozen
1/3cup honey
5tablespoons milk
2tablespoons vanilla
3tablespoons sugar
1teaspoon cinnamon
In a food processor or in a bowl with a pastry blender, combine the flours, brown sugar, baking soda and salt. Add the butter and pulse or mix until the mixture resembles coarse meal (it doesn’t have to be uniform).
In a small bowl, whisk together the honey, milk and vanilla. Add this to the flour mixture until the dough comes together.
Lay out a large piece of plastic wrap and put the dough on top, shaping it into a large rectangle, about 1-inch thick. Pop the dough in the fridge for 2 hours, at least, or in the freezer for an hour.
Divide the dough in half and put half in the fridge so it stays cool. Roll the dough out in a large, thin rectangle, about 1/8-inch thick, and using a knife, either cut out 4-inch squares or use a large cookie cutter. Place the crackers on a parchment-lined cookie sheet and put in the fridge for a half-hour or 15 minutes in the freezer. Make sure they’re nice and firm before you bake them.
Mix the sugar and cinnamon together in a small bowl. Preheat oven to 350 degrees. When the oven is hot, pull out one cookie sheet of crackers (bake only one at a time), and using a fork, make dotted lines, being careful not to poke holes all the way through the dough.
Dust with cinnamon and sugar and bake for 30 to 40 minutes (or if you’re using a convection setting, bake for 7 to 8 minutes), rotating halfway so they bake evenly. Let cool completely and store in an airtight container.
Makes 24 4-inch squares. Per square: 125 calories, 4 grams fat, 22 grams carbohydrates, 2 grams protein, 9 milligrams cholesterol, 150 milligrams sodium, 1 gram dietary fiber; and 25 percent of calories from fat.
Adapted from Nancy Silverton’s “Pastries From the La Brea Bakery,” and the blogs 101 Cookbooks and Smitten Kitchen
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