Homemade Graham Crackers
After making this homemade version of a store-bought staple, you may never go back. Letting them sit in the oven results in perfectly crisp graham crackers.
Nabisco Graham Crackers ingredients
Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate {Vitamin B1}, Riboflavin {Vitamin B2}, Folic Acid), Graham Flour (Whole Grain Wheat Flour), Sugar, Soybean And/Or Canola Oil, Molasses, Palm Oil, Leavening (Baking Soda, Calcium Phosphate), Salt.
Honey Maid Graham Crackers ingredients
Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Whole Grain Wheat Flour, Sugar, Soybean Oil, Honey, Leavening (Baking Soda, Calcium Phosphate), Salt, Soy Lecithin, Artificial Flavor.
Homemade Graham Crackers
from https://www.landolakes.com/
And optional Cinnamon topprd version
Graham Crackers
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon [omit if making regular graham crackers?]
1/2 teaspoon salt
1 large Land O Lakes® Egg [most recipes do not include egg, but use more butter]
1/4 cup Land O Lakes® Butter, melted
1/4 cup honey
2 tablespoons whole milk
Cinnamon Sugar Topping (optional)
2 tablespoons whole milk
3 tablespoons sugar
1 teaspoon ground cinnamon
Combine flours, sugar, baking powder, cinnamon and salt in bowl. In another bowl combine egg, melted butter, honey and 2 tablespoons milk. Add to flour mixture, stir until just combined. Turn out onto counter and gently knead until dough comes together. Wrap in plastic food wrap and refrigerate at least one hour.
Heat oven to 300°F.
Remove graham cracker dough from fridge. Divide dough in half; roll each half out onto parchment paper, flouring if necessary to prevent sticking, until 1/16 inch thick. Place dough and parchment paper onto baking sheets.
Combine sugar and cinnamon for topping. Brush each sheet of dough with milk and sprinkle with cinnamon sugar mixture.
Bake 5 minutes, rotate pans and contine baking 5 more minutes. Remove from oven; cut into 2"x3" rectangles. Do not separate. Using end of skewer or chopstick, gently poke 9 holes in each cracker.
Continue baking 18-20 minutes, rotating pans halfway through. Turn oven off; open door for 3 minutes. Close door; leave crackers in oven 20 minutes to dry out. Remove from oven; transfer to cooling racks to cool completely.
15 servings
Graham Crackers
Recipe courtesy of Alton Brown
8 3/8 (8.375 oz. or 237.43g) ounces graham flour* (about 2 cups)
1 7/8 (1.875 oz.) ounces all-purpose flour (about 1/2 cup)
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
*Graham flour is a type of whole wheat flour, meaning it's made from the entire wheat kernel, retaining the bran, germ, and endosperm. Unlike regular whole wheat flour, graham flour is ground more coarsely, giving it a distinctive texture. The best substitute for graham flour is unbleached, unrefined whole wheat flour. If possible, look for unsifted whole wheat flour. Alternatively, use a mixture of 2:1 white flour and wheat bran along with one to two teaspoons of wheat germ per cup. 120g of graham flour is about 1 cup.
One commenter said:
"I've made these several times now and have it down. I couldn't find graham flour, so after some experimentation, ended up with this:
8 5/8 oz AP flour
3/4 oz wheat bran
3/4 oz wheat germ
(this replaces both the graham and AP flour in the recipe)"
And another:
"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"
One more:
"To anyone else looking for weight to volume conversions, try these for the metric measurements:
2 cups graham flour (measured with the fluff, sprinkle/spoon and level method)
1/2 cup all purpose flour (")
1/4 cup tightly packed brown sugar
6 tablespoons (3/4 stick) butter
1/4 cup TOTAL molasses and/or honey
1/4 cup milk"
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.
