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Graham Crackers

adapted from Martha Stewart's Baking Handbook
1 1/2 cups all purpose flour
1 1/2 cups graham flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
3/4 cup packed dark brown sugar
2 tablespoons honey

Whisk together both flours, baking soda, cinnamon and salt; set aside.
Using an electric mixer, beat butter, brown sugar and honey on medium speed until light and fluffy.
Turn the mixer down to low and slowly add the flour mixture to the butter/sugar mixture. Mix just until combined.
Turn dough out onto a floured surface and cut into 4 equal pieces. Roll each piece between parchment into a rectangle about 9 x 6 inches and 1/8 inch thick.
Trim edges to make them even (if you care about that sort of thing) and cut into smaller rectangles (6 x 3 inches if you're going for the same shape/size of the boxed kind) and score each in half lenghtwise and crosswise (you'll then have four 3 x 1/2 inch crackers).
Stack the parchment covered dough on top of each other and freeze until firm, about 20 minutes.
Preheat oven to 350 F.
Remove two sheets of dough from the freezer and using a fork, score each cracker a few times.
Bake until crackers are golden brown, rotating pans halfway through, about 15-18 minutes.