Graham Crackers

Graham Crackers
At 4 months old, we are on the cusp of feeding W. his first solid foods. Even though those initial bites will be mushy fruit and veggie purees, I can’t help but think ahead to him enjoying my childhood favorites that I still look forward to nibbling on today. Of course I do hope that W. will be a more adventurous eater than I was in my picky, plain-eating youth.

Blurring the line between snack and dessert, graham crackers were a perfect after-school treat. I especially loved the ones that came coated with a dusting of cinnamon sugar. I hadn’t bought a box in years, so I decided to bake a batch from scratch. Smearing the molasses and honey-spiked grahams with peanut butter took me right back to being a kid. 

Graham Crackers
Graham Crackers
Adapted from Jam It, Pickle It, Cure It by Karen Solomon

Makes about 2-1/2 dozen

1-1/2 cups whole-wheat flour
1 cup all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup unsalted butter, chilled and cut into cubes
1/4 cup honey
1/4 cup blackstrap molasses
1/4 cup milk
1 teaspoon vanilla extract
1/3 cup plus 2 tablespoons sugar
1 teaspoon ground cinnamon

In the bowl of a food processor, pulse the whole-wheat flour, all-purpose flour, salt and baking powder. Add the butter and pulse until it resembles the size of peas. Add the honey, molasses, milk, vanilla extract and 1/3 cup sugar and process until a dough forms. Pat the dough into a disk and cover with plastic wrap. Let the dough chill in the refrigerator for 45 minutes.

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment.

Divide the dough into 4 pieces and roll out each section until it is 1/4-inch thick. Using a 2-1/2-inch square biscuit cutter, cut out the graham crackers. Reroll the scraps and continue cutting out the graham crackers. Repeat with the remaining dough. Prick the graham crackers with a fork and transfer them to the prepared sheet pans.

In a small bowl combine the remaining sugar and cinnamon. Sprinkle the graham crackers with cinnamon sugar. Bake for 18-20 minutes until the edges have darkened slightly. Cool the crackers completely on a wire rack before serving.

Store in an airtight container.


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