My girls and I were playing over at a friend’s house a couple weeks ago. We stayed for morning snack, which consisted of bite sized graham crackers, apple slices and cheese slices. My girls and I normally have cheese and apples slices as a snack at least once a week, but we almost never have graham crackers. When I a grocery shopping, I don’t ever think about purchasing them from the store. Needless to say, it was a real treat, and my girls, and their friends devoured the whole box of mini graham crackers, along with the cheese and apple slices.
I have been making graham crackers ever since. I do not have graham flour in my pantry, so I improvise. This recipe is adapted from Alton Brown’s Graham Crackers Recipe. This is a very crisp, crunchy, flavorful cracker. It is actually not even a graham cracker, it is a seven grain cracker, but tastes just like, if not better than graham crackers you purchase at the store. Don’t just go by what I say though, make them, eat them, and share them at your next playdate. Let this delicious cracker speak for itself.
| Graham Crackers |
- 1 cup 7 grain cereal(pulsed in food processor)
- 1 cup unbleached all-purpose flour
- 1 Tbsp ground cinnamon
- 3/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup dark brown sugar
- 6 Tbsp unsalted chilled butter, cut into 1/4-inch cubes
- 1 Tbsp molasses
- 1 Tbsp honey
- 1-2 ounces 2% milk
- 1/2 teaspoon vanilla extract
- Pulse 7 grain cereal in food processor until it is the consistency of flour
- Place unbleached all purpose flour, sugar, baking powder, baking soda, salt, and cinnamon into the bowl of a food processor
- Pulse several times to combine
- Add the chilled butter cubes
- Pulse until the mixture resembles cornmeal
- Add the molasses, honey, vanilla extract
- Pulse a few times to combine
- Drizzle 1-2 ounces milk
- Pulse until the dough just forms a ball, approximately 1 minute
- Press the ball into a 1/2-inch thick disk
- Wrap in plastic wrap
- Refrigerate for 1 hour or longer
- Preheat the oven to 350 degrees F.
- Unwrap the chilled dough
- Divide dough in half
- Place one half back in the refrigerator(bake after 1st comes out of oven, or at a later date)
- Place one half onto a large piece of parchment paper
- Sprinkle with flour(to help dough not stick to top layer of parchment)
- Top with a second sheet of parchment paper
- Roll the dough out until it is 1/8-inch thick
- Slide the rolled dough and parchment paper onto a half sheet pan
- Remove the top sheet of parchment paper
- Cut the dough, using a rolling pastry or pizza cutter into 2-inch square pieces
- Trim off any excess
- Using a fork, poke holes all over the top of the dough
- Bake on the middle rack of the oven for 20-25 minutes or until the edges just start to darken
- Remove from the oven
- Re-cut crackers carefully
- Slide parchment with crackers carefully onto a cooling rack
- Allow to cool completely
- Break into individual crackers
- Store in an airtight container for up to 2 weeks
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Hi! My name is Jillian. I grew up on TV dinners and eating out in restaurants. I just started to cook for myself and my family about four years ago, and am truly living a food filled life.
These are DELICIOUS!!!! THank you!!!!!
Hi Ellie, I am so happy you enjoy them! If you guys do make D’s cheesecake bars with these graham crackers as the crust, I would love to taste them! Thank you as always for reading my blog, and taking time to comment.