Graham crackers may seem like they’re only good for s’mores (and, thus, a summer-only snack), but when you make them yourself, they’re actually a super yummy, cinnamon-y treat that’s perfect for gloomy afternoons. Kick off the season of baked goods with this awesome graham cracker recipe from Alana Chernila‘s The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making.
Technically, it’s not exactly a healthy recipe, necessarily. But these tasty crackers do have far fewer preservatives and other crap than the store-bought variety. And as far as autumnally-appropriate sweets go, they’re pretty ideal for book clubs, office get-togethers, and hungry kids who are tired after a long soccer game.
You can get more recipes like this one from The Homemade Pantry, which is in bookstores now, and available online.
Makes 45 to 50 2 x 3-inch crackers
- 1 cup (5 ounces) all-purpose flour
- ¾ cup (4.5 ounces) whole wheat flour
- ½ cup (1.75 ounces) rye flour, plus additional for the counter
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ cup (2 ounces) packed dark brown sugar, homemade (page 51) or store-bought
- 3 tablespoons cold unsalted butter, cut into 1-inch cubes
- 4 tablespoons (ounces) shortening (see page 217), cut into 1-inch cubes
- 4 tablespoons honey
- 2 teaspoons Vanilla Extract (page 65) or store-bought
- 1 teaspoon granulated sugar
1. In the bowl of a stand mixer, combine the flours with the salt, baking soda, baking powder, 1 teaspoon of the cinnamon, and the brown sugar. Mix for 10 seconds using the paddle attachment, then add the butter and shortening. Mix on medium speed for 30 seconds.
2. Combine the honey and vanilla with ¼ cup cold water in a liquid measuring cup and stir to combine until the honey is mostly dissolved. With the mixer running on medium- low speed, slowly pour the honey mixture into the bowl, giving the mixture time to absorb the liquid. Continue to mix for another 20 seconds, or until the dough comes together. It will still be slightly crumbly. Push the dough into a ball, wrap it in waxed paper, and refrigerate for at least 2 hours, and up to 3 days. (The dough can be wrapped and frozen at this point.)
3. Take the dough out of the refrigerator about 20 minutes before you are ready to bake. Preheat the oven to 350°F. Cut the dough in half, and lay one half between two sheets of waxed paper dusted with rye flour. Roll the dough as thin as you can get it, ideally 1⁄8 inch. It will still be slightly crumbly, but just press it back together and keep rolling. Use your pizza wheel, crinkle cutter, or knife to cut 2 × 3-inch rectangles. Use a spatula to separate the rectangles from the waxed paper and set them on an ungreased baking sheet. The crackers won’t spread, so they can be quite close. Reroll any scraps and repeat—then repeat again with the second half of the dough.
4. In the small bowl, combine the remaining ½ teaspoon cinnamon with the granulated sugar. Sprinkle the crackers with the cinnamon mixture and prick the dough several times with a fork. Bake for 15 minutes, or until just starting to brown at the edges. Cool on a wire rack. The crackers are great out of the oven, but their flavor and texture improves the next day.
- Room Temperature: Covered container, 10 days
- Fridge: Unbaked dough in waxed paper, 3 days
- Freezer: unbaked dough, wrapped in plastic and a freezer bag, 4 months (thaw in the refrigerator before rolling out); baked crackers, freezer bag (recrisp in a 357 degree oven for 5 minutes), 4 months.