Description

Graham crackers are a classic snack that are not too sweet and oh, so satisfying. This recipe has a hint of honey and cinnamon but comes with a variation for those who prefer theirs without.

Scale

Ingredients

1/4 cup honey (3 ounces)
1 large egg
1 teaspoon vanilla extract
1 1/4 cup unbleached all-purpose flour (5 3/8 ounces)
1 scant cup Bob’s Red Mill graham flour or 1 1/4 cups whole wheat pastry flour (4 1/4 ounces of either flour)
1/4 cup packed light brown sugar (I used demerara to mimic molasses)
1/2 teaspoon ground cinnamon (I omitted since Canadian graham crackers don’t have cinnamon)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 to 4 tablespoons granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat the overn to 350°F. Line 2 baking sheets with parchment paper or Silpat liners.
Whisk the honey, egg and vanilla together in a small bowl. Set aside.
Using a food processor or stand mixer fitted with a paddle attachment, mix the flours, brown sugar, cinnamon, baking soda, and salt for a few seconds or until combined. Add the butter cubes and pulse in 3-second on/off turns in the food processor, or stir at medium speed with the stand mixer until incorporated.
Add the beaten honey and eggs and continue to pulse or stir until a soft dough forms.
Transfer the dough to a floured surface and divide into 4 equal pieces. Dust one of the pieces liberally with flour and roll with a floured rolling pin into a rectangle slightly larger than 10 by 15 inches and no more than 1/8 inch thick. (Make it as thin as humanly possible, since the cookies will puff up when baked.)
Transfer the dough rectangle to a prepared baking sheet with the help of a cookie spatula or turner. Cut into 16 (2 1/2 by 1 1/4 inch) rectangles, using a pastry or pizza cutter, cleaning up any ragged edges as well. The crackers don’t need to be separated. Alternatively, you can cut your own graham cracker shapes with cookie cutters.
Poke holes in the crackers using a toothpick or cocktail fork.
Whisk 3 tablespoons sugar with the cinnamon. Add a final 1 tablespoon sugar if you wish, according to taste. Sprinkle the cinnamon sugar evenly and liberally over the crackers. (Save any that’s left over for breakfast toast!)
Bake for approximately 12 to 15 minutes, until hints of golden brown appear around the edges. Watch carefully! Transfer the crackers to a wire rack and let cool completely.
Store at room temperature in an airtight container for up to a week.

Notes

Graham flour, also known as whole wheat pastry flour, contains all the parts of the wheat berry, but it’s milled to have a softer texture than regular old whole wheat.