Home Made Graham Crackers

IMG_1996Ever since I saw Graham Flour at a fancy food shop where I had a gift certificate I’ve wanted to make home-made Graham Crackers.  Mostly because I have such fond memories of them from when I was young.  There are actually many recipes for Graham Crackers out there on the inter webs – most of them use Honey in addition to sugar and a few use Molasses.

I was surprisedhow in some of the recipes the amount if actual Graham Flour was seemingly insignificant (1/2 cup in one recipe I saw).  Of course my response to a recipe with such a small amount of actual graham flour in graham cracker is as much about the fact that I just bought a bag of the stuff and want to use it.

It is sort of odd making a baked good where your flavor expectations are based on the packaged ones you ate as a kid.  This recipe is a good start, but I think this is a topic that will need more exploration (I mean what else can you use graham flour for?)

3 Tablespoons of Honey is used in almost all the recipes I looked at, so in this recipe there is 3 Tablespoons of Honey, but be warned, if you use a strong flavored honey, like I did, your crackers will be redolent of it.  Not a bad thing, it’s just the packaged kind I used to buy which were called Honey Grahams, had no honey flavor at all and I’m sure the “Honey” part of the name is just a marketing ploy based on an insignificant amount of commercial grade flavorless honey that is added as a gesture, but is undetectable in the cracker flavor. Funny how I didn’t like the honey flavor in my crackers was because: it didn’t taste like the packaged kind.

Anyway if you, like me, are wanting a blander cracker use a mild honey or use Lyle’s syrup or agave.  Next time I also want to add some Molasses, but for now here’s the recipe.  Oh and if you can’t find Graham Flour you can make your own.

Graham Crackers

In the bowl of a food processor add: 1 3/4 cups Graham Flour, 1/2 cups plus 1 Tablespoon of Oat Flour, 1/4 cup Sugar, 1/2 teaspoon Salt, 1/4 Teaspoon Cinnamon, 1/2 Teaspoon Baking Powder and  1/4 Teaspoon Baking Soda.  Pulse briefly to mix.

Add to the dry ingredients: 6 Tablespoons of cold Unsalted Butter.  Pulse briefly – there should still be small chunks of butter.  Add 3 Tablespoons Honey (or some variation of the above suggestions) 3 Tablespoons Whole Milk and 1 Teaspoon Vanilla. Pulse until the mixture just forms a dough.

Turn out onto a clean surface and form into a ball, flatten into a disk and wrap in Parchment and refrigerate for at least 30 minutes.

Now here is the fun part: rolling out the dough.  It is pretty much impossible to roll out dough in a perfect rectangle.  Not to worry.  Cut a piece of parchment the size of a cookie sheet.  Place the dough in the center and start to roll. It should be about 1/4″ thick and the first version will probably look something like this:IMG_1990 Not to worry, I trimmed the rough edges gathered up the discarded bits and re attached them to where I needed them and continued to roll. The dough is moist and very forgiving.IMG_1991IMG_1992After  a while you will have a rectangle (ish) shape.  And probably small ball of left over (I made a little individual cookie out of it) . How big you divide the rolled out dough up is your choice, I used a knife and divided mine into 8 equal parts, then used a fork and pricked it all over.  Which in hind site was not a great idea if you add sugar (as I did)  because the sugar filled in all the nice fork whole and I had to do it again.IMG_1993Again the thing that surprised me was how when you add sugar to these crackers they start to veer into shortbread territory.  Which is fine, I love shortbread, but it’s not the Graham Cracker I remember.  So depending on how specific you are you may want to skip the sugar all together, if not use enough sugar to coat the surface of the dough (about 3 Tablespoon) and then get out your fork and make a nice imprint all over.

I served these with roasted caramelized Pineapple and Chocolate spread. Home made Nutella, or even peanut Butter would be other good options.  Of course you may like to take a trip down memory lane and just have them plain with a cup of cocoa or tea.  Great for dunking.

Just be ready – these really don’t taste anything like the ones you buy in a box.IMG_1994

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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One Response to Home Made Graham Crackers

  1. pam says:

    i still like those commercial graham crackers- so delicious. just so happens i had looked at a box yesterday in the Key Food. but when i saw no reference to any whole grains….well, i put it back

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