Sometimes, he comes up with the oddest requests in terms of what cookie he would like next. The latest was homemade graham crackers. Graham crackers, really? I haven’t had them in some time. I remember them from childhood, have had a s’more by the campfire on the rare occasion that I have been near a campfire, and think that those teddy grahams sure are cute. Other than that, graham crackers don’t really cross my mind.
All the more reason to accept the challenge and make them from scratch. Where would I find the recipe? Martha, of course. She sure knows how to turn out a cookie.
This one is a little tricky. The dough itself is easy enough to make. It’s the rolling and trimming part that takes patience and a certain degree of exactitude. The dough must be rolled into a rectangle between two sheets of flour dusted parchment paper. And yes, the flour is necessary as the dough tends to stick to the parchment. Once a rectangle of sorts has been achieved, you are good to go.
This is where the fun begins. Dust off that fluted pastry wheel (you knew it would come in handy someday, right?) and use it to trim the excess, thereby achieving the perfect rectangle. Then, separate each rectangle into three smaller rectangles. Separate each of those rectangles into even smaller rectangles but don’t cut all the way through with this pass. This makes little marks so that each sheet of grahams can be separated into four smaller rectangles. just like those from the box.
The final verdict for me on these? Forget everything you know about the boxed version and give these a try. M agrees.
Homemade Graham Crackers
1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (2 sticks)
3/4 cup packed light-brown sugar
2 tablespoons high-quality honey
1. Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
2. Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
3. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
4. Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
5. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.