Graham Crackers

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Picture of Graham Crackers Recipe Photo: Graham Crackers Recipe
Rated 5 stars out of 5
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  • Read 34 Reviews
Total Time:
55 min
Prep
30 min
Cook
25 min
Yield:
25 to 30 minutes
Level:
Easy
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Ingredients

  • 8 3/8 ounces graham flour
  • 1 7/8 ounces all-purpose flour
  • 3 ounces dark brown sugar
  • 3/4 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
  • 2 1/4 ounces molasses
  • 1 1/2 ounces whole milk
  • 1/2 teaspoon vanilla extract

Directions

Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Unwrap the chilled dough and place it onto a large piece of parchment paper and 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 and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

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Newest Ratings and Reviews

Read all 34 reviews

  • on May 02, 2013

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    Great recipe. Used 1/2 honey 1/2 molasses for more of a honey graham taste. For those looking for Graham flower it's now usually labeled as stone or course ground whole wheat flour. Most mills don't use the Graham name anymore.

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  • on April 15, 2013

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    Yum! Very easy and very good. I will make these again.

    I used fresh ground wheat berries for the graham flour which is easy if you have the equipment.

    Next time, I will make some adjustments for my personal taste. The molasses flavor was a little strong (not in a bad way!, so next time I might try using honey as someone suggested. I also sprinkled mine with a bit of sugar before cooking.

    I think the graham crackers would be good with a tbsp of orange zest mixed in to the dough and sugar/cinnamon sprinkle on top.

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  • on November 28, 2012

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    As mentioned in the show, for those who cannot obtain graham flour:
    :
    sift together:
    84 g white flour (2/3 cup
    15 g wheat bran (slightly less than 1/3 cup - coarsely ground
    2.5 g wheat germ (1.5 teaspoons

    makes approx. 1 cup



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