Want a Cracker?

A while back, I had a request for a cracker class.

I dug up a couple of my favorite recipes and spent some time researching other recipes.

One recipe I found was for Homemade Graham Crackers.

Now .. I quickly decided that a homemade graham cracker could be a winner. I mean, how could I refuse a slightly thick, slightly soft, not-so-sweet cracker? It has to be strong enough so it can be dunked in milk or coffee and not crumble. Well, until thaaaat moment ... and it is gone!!

So ... you need the recipe.
Now.
It is s'more season.

Before we start, let's talk about flour.

A grain of wheat is made of three parts .... the endosperm, the germ and the bran.

When all-purpose white flour is made, the endosperm is ground finely and the germ and bran is not used.

When whole wheat flour is made, the endosperm, germ and bran are all ground together to give a uniform texture. You can use whole wheat flour in this recipe but graham flour makes a more pleasing product.

Graham flour is a blend of the two. The endosperm is finely ground. The bran and germ are coarsely ground and mixed together. Graham flour is a little lighter than whole wheat flour and has a pleasing texture. Graham flour is easily found in grocery stores. It should be stored in your freezer at home to keep it from becoming rancid.

Here we go ....

Homemade Graham Crackers

Mix together in a bowl and set aside:

   1-1/2 cup all-purpose flour
   1-1/3 cup graham flour
   1 teaspoon baking soda
   1/2 teaspoon kosher salt

Cream together with your mixer:

   1 cup softened butter
   2/3 cup dark brown sugar
   3 tablespoons honey (I used honey from our farm!!! Squeallll!!!!)
   1 teaspoon high quality cinnamon

Once the butter mixture is creamed, add the flour mixture in small amounts until all is incorporated.

Wrap the dough in plastic wrap and chill for 2 hours.

On a lightly floured bowl, roll out to 1/8" thick. And cut into the shape you want. I use a 2-1/2" biscuit cutter.

You can take the scraps and roll them out again.

Place on parchment paper about 3/4" apart.

Bake at 350 ° for 16 minutes or so, rotating the cookie sheet half way through baking.

I  like them a little soft but you might like them a little crisper.

But I do know one thing .... you are going to like them!!!  Now I am going to try out homemade marshmallows!