Homemade Graham Cracker
These homemade graham crackers have whole wheat, molasses, and honey. They are not overly sweet, making them the perfect complement to a sweet mashmallow and chocolate.
Ingredients
- 8 oz unsalted butter, softened (2 sticks)
- 1/2 cup brown sugar, packed
- 2 tbsp molasses
- 2 tbsp honey
- 2 tsp cinnamon
- 1 tsp salt
- 1 and 3/4 cups whole wheat flour (198 grams)
- 3/4 cup all-purpose flour (90 grams)
Instructions
- In the bowl of a standmixer fitted with the paddle attachment, beat the butter, sugar, molasses, and honey until light and fluffy, about 2 minutes.
- Add cinnamon, salt, and both flours to the bowl and beat until just combined. Do not overmix.
- Roll cookie dough between two layers of parchment paper that have been lightly dusted with flour. Roll the dough as evenly as possible to 1/4 inch thickness. Transfer the rolled dough to the refrigerator for 10-15 minutes. Meanwhile, line 2 baking sheets with parchment paper.
- Remove the dough from the refrigerator and quickly cut out grahm crackers using a cookie cutter and transfer to the lined baking sheets. Use a fork to make 4 decorative indentations. (Your dough should be firm but not too firm that it will crack. If the dough is too soft it will not keep its shape while transfering.)
- Place baking sheet with all the cut out graham crackers in the freezer for 10-15 minutes. Meanwhile, preheat oven to 350 degrees F.
- Remove baking tray with the graham crackers from the freezer and place directly in the oven for 20 minutes or until the edges are just barely golden brown. Let cool slightly and then transfer to a cooling rack.