In another attempt to coax the cooler temps our way, I dug out my boxes of fall clothes yesterday. It’s kind of like having a birthday or Christmas all over again. After they’ve spent a summer packed away, I sometimes forget about what I have. 🙂
After talking about all of the pumpkin recipes, fall clothes, and apple orchards I feel obligated to stick with the fall theme for a bit longer. So today I am making (drumroll please…) Graham Crackers! There is nothing quite like sitting around a fire (or a gas stove top) and roasting a marshmallow for THE best s’more you’ve ever had. I mean, I’ve loved s’mores for as long as I can remember, but before the graham crackers were far from homemade. But now, these puppies will always be homemade. 🙂
At first I was a tad disappointed in the graham crackers. I thought they lacked that snap or crunch that you get out of a Honey Maid cracker. So on the second batch, I baked them a few minutes longer and BOOM. Perfection. I was scared of over baking them, but as long as you watch them, they’ll turn out juuuust right.
Combine 2 TBSP ground flax seed, 2 cups AP flour, 1/2 cup whole wheat flour, 1 cup brown sugar, 1 tsp baking soda, 1 tsp salt, and 1/4 tsp cinnamon in bowl. Transfer to a food processor and pulse together.
In a separate small bowl whisk together 1/3 cup milk, 1/4 cup honey, 2 TBSP molasses, and 2 TBSP vanilla paste or extract. Set aside. (Personally, I could have used more molasses, but I am used to the flavor. If you aren’t a molasses fan, you can just sub for more honey.)
To your pulsed dry ingredients add 8 TBSP very cold, cubed butter. Pulse until the butter becomes completely combined with the flour mixture. The texture will resemble a course flour.
Take the liquid ingredients and pour into the flour/butter mixture. Pulse until the mixture is combined. You may have to take the lid off and scrape the sides and bottom, no worries. Eventually your dough will become sticky and completely combined.
Roll out about a 15 inches of plastic wrap and flour it liberally. Form the dough into a ball and lay it on the plastic wrap. Wrap it up and refrigerate for at least 3 hours. Overnight would be better.
Once the dough is chilled, take it out and divide in half. Flour the surface you’ll be rolling the dough on and roll one half at a time to about 1/8 inch thick. You can eyeball it if you’d like. As long as they are all the same, they’ll bake evenly.
Cut into squares as big as you’d like. I made mine around 2″ x 2″, but you can do whatever size and shape tickles your fancy. Then lay them out onto baking sheets and refrigerate for at least 30 minutes (you can speed it up by popping them into the freezer for about 15 minutes).
While your crackers are cooling, we’ll make the topping. Combine 2 TBSP vanilla sugar and 1 tsp cinnamon. You can most definitely use regular sugar, but the vanilla is really good if you have it on hand.
Now it’s time to make the graham crackers look like graham crackers. You can use a tooth pick or a skewer, whatever works. Make an indention down the middle, being sure not to go all the way through the dough. Then poke holes down the crackers. Aren’t they cute?
Using a heavy hand, sprinkle the cinnamon sugar over the top and pop them into the oven at 350°F.
Bake them for about 15 minutes before you check them. You want them to start turning golden brown, otherwise they will be chewy rather than crunchy. Let them cool completely and then store in an airtight container.
You could go ahead and make a s’more before you put them all away, couldn’t you? Of course! Since we don’t have chocolate bars in the house all the time, I went for the Nutella for this s’more. It definitely worked. 🙂
Hopefully you’ll turn to this recipe at some point this fall, you won’t be sorry! 🙂
2 cups AP flour
1/2 cup whole wheat flour
2 TBSP ground flax seed
1 cup brown sugar
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
8 TBSP butter, very cold
1/3 cup milk
1/4 cup honey
2 TBSP molasses
2 TBSP vanilla extract or paste
1. In a food processor, pulse together the dry ingredients (flour through cinnamon). In a separate bowl, whisk together the milk, honey, molasses, and vanilla. Set aside. Now add 8 TBSP of cubed, cold butter to the food processor and pulse until the flour and butter resemble a coarse flour. Next, add the liquid ingredients and pulse until completely combined. The end result will be a sticky ball of dough. Remove the dough and lay it on a floured piece of plastic wrap. Cover tightly and refrigerate for at least 3 hours.
2. While the dough is chilling, mix together your topping and set aside. Once the dough is chilled, divide in half and roll out to 1/8 inch thick on a floured surface. Cut into desired shapes and sizes. I chose 2″ x 2″. Pop them back into the refrigerator for about 30 minutes, or until re-chilled. Using a toothpick or skewer, make an indention down the middle and holes on each side. Now sprinkle with topping and bake at 350°F for about 15 minutes, or until they start to turn golden brown. Remove and let cool. Enjoy!