Sunday, September 12, 2010

Cookie #80 - Graham Crackers

When I was a little girl, I thought graham crackers were actually called "Gram crackers" for my grandmother.  When I was in elementary school, I remember coming home and she having graham crackers and grape jelly ready for me. 
These cookies were not difficult to make.  The dough was fragrant and very easy to work with.  I baked the for two different cooking times and achieved two seemingly different cookies.  One very soft with a subtle honey flavor and one much crispier with a stronger, darker flavor (the ones pictured are the longer baked variety).  Both cookies were delish and I encourage you to try both baking times to find the way you like your homemade graham crackers. 

Homemade Graham Crackers

2 1/2 cups + 2 tbsp flour
1 cup dark brown sugar
1 tsp baking soda
3/4 tsp salt
7 tbsp butter, cold and cut into cubes
1/3 cup honey (I used local honey)
5 tbsp whole milk
2 tbsp (yes, tablespoons) vanilla
Cinnamon sugar topping (1/4 cup sugar mixed with 1 tsp cinnamon)

In the bowl of a food processor, combine flour, sugar, baking soda, and salt, pulsing 5-6 times to combine.  Add chilled butter and pulse until the mixture resembles coarse meal.
In a small bowl, mix together honey, milk, and vanilla.  With the food processor running, drizzle in the milk mixture until the dough just comes together.
Divide the dough in half and form into a ball, dust lightly with flour and wrap tightly in plastic wrap.  Refrigerate for at least 2 hours.
Roll dough out on a lightly floured surface until between 1/8-1/4" thick. 
To cut them, use a pizza cutter to cut the dough into rectangles about 3" wide by 6" long.  Place the rectangles onto parchment lined baking sheets.  Using a fork,  create perforations that divided each cracker into 4 equal pieces - be sure to pierce all the way through the dough.  Then lightly prick the dough all over using the fork, this time being careful not to pierce all the way through.
Chill the cut out squares for at least 30 minutes before baking. 
Preheat the oven to 350 degrees.  Sprinkle the cookies with the cinnamon sugar topping.  Bake the cookies depending on the type of cookie you want to achieve:
For the softer, more mild cookie, bake for about 10 minutes until they just start to turn golden. 
For the crispier, stronger flavored cookie, bake for 15 minutes until they are dark and firm. 
Transfer to a wire rack to cool. 

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