Tuesday, October 5, 2010

We Make It: Graham Crackers

A few weeks before we started our plastic-free food week commitment, my daughter picked up a "Kids Cookie" cookbook at the library.  She has been really into wanting to pick out recipes and make something of her own from a cookbook.... which I think is pretty awesome.  As we flipped through, the cookbook she was holding, I said, "Turn that back a page."  To my surprise was a recipe for honey graham crackers.  Originally, I thought that it would be something fun for us to do... but as the plastic-free food week approached I remembered that recipe and decided that I had to give it a try.

AND... making graham crackers is one of the EASIEST things I have ever made.  The dough came together beautifully... much like making roll-out cookies (like Christmas/Holiday cookies).

Honey Graham Cracker Recipe

2 c. whole-wheat flour                         3/4 c firmly packed dark brown sugar (I make my own)
1c. all-purpose flour                             1/2 c unsalted butter, softened
1 tsp baking powder                             1/3 c honey
1 tsp ground cinnamon                         1tsp vanilla
1/2 tsp baking soda                               7-8 TBSP milk (I used homemade almond milk)
1/4 tsp salt                                             Extra flour for rolling out the dough

Before you start making the dough, adjust 2 oven racks to the center of your oven.  And preheat the oven to 350º F.

Mix the first 6 ingredients (flours through salt) in a medium mixing bowl.

Then put the next 4 ingredients (brown sugar through honey) into a large mixing bowl.  (I used my stand mixer)  Beat the ingredients on medium-high speed until well blended and fluffy.

Add a quarter of the flour mixture to the sugar mixture and beat on low speed until blended.  Add 2 TBSP of the milk.  Continue alternating quarter amounts of flour with 2 TBSP of milk.  After the last addition of flour, only add 1 TBSP of milk.  If the dough seems dry, then add the remaining tablespoon of milk.  (Also, if you're using a handheld mixer and the dough is too stiff to beat... just knead the dough by hand in the bowl until smooth.)

Divide the dough into 3 equal pieces and roll into balls.  Cover dough with a dish towel and set aside.

Rolling out the dough:  Sprinkle a light coating of flour over a flat work surface and rolling pin (if you don't have a rolling pin, a glass works fine).  Roll out the dough into a 15x5 inch rectangle.  Take care not to press hard when you roll out the dough as it will stick... AND... while you're rolling out the dough check to make sure it's not sticking adding flour when necessary.


Once you have the dough rolled out, you can use a knife and trim the edges to make the graham crackers "perfect"... I, personally, prefer the things that I make to not look like they came from a store...so I left the imperfect edges.  Using a knife cut the rectangle into 6 smaller rectangles.


Carefully slip a spatula under each small rectangle and transfer to an ungreased baking sheet.  With a knife, mark a line in the dough across the center of each graham cracker (DO NOT cut through).  Then, use the tines of a fork to poke a pattern of holes into each square.  (Do this and the previous directions with the remaining dough).

Bake at 350º until the crackers are beginning to brown around the edges.... about 13-15 minutes.

Once done baking, remove the graham crackers from the oven and transfer to cooling racks to cool completely. 

























Yes, I'm still excited that I made graham crackers!!!  
Plastic-free and SO yummy!!!!