Graham Cracker Recipe
Equipment
- 1 Wooden Spoon
Ingredients
- 2¼ Cups Whole Wheat Flour
- ¾ Cup All-Purpose Flour
- ½ Cup Brown Sugar Packed
- 2 Tbsp Molasses
- ⅓ Cup Honey
- ½ Cup Unsalted Butter Softened
- ½ Cup Heavy Cream
- 1 Tsp Vanilla Extract
- ½ Tsp Baking Powder
- ¼ Tsp Baking Soda
- ½ Tsp Sea Salt
- 1 Tsp Cinnamon
- ¼ Tsp Nutmeg
Instructions
- Combine flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- With your mixer beat the sugar, honey, vanilla and butter until completely combined.
- Add flour slowly. Then, add in your heavy cream. Stir until all combined.
- Divide dough into two sections. Roll out into 2 flat rectangles on parchment paper. Cover and place in refrigerator for at least 30 minutes to chill.
- When ready, preheat oven to 350℉. Line a baking sheet with parchment paper.
- On a floured surface, roll out each rectangle to ⅛ of an inch. Use a knife or pizza cutter to cut into the shape you want.
- Bake for 12-15 inches or until edges are golden brown.
For Extra-Crispy S'mores Crackers
- After baking:
- Turn off the oven.
- Leave the crackers inside with the door cracked open for 20–30 minutes.
- Cool completely before storing.
Notes
- These should be sturdy enough to hold toasted marshmallows without breaking apart.
- If you prefer a sweeter, more "Honey Maid"-style cracker, increase the honey to ½ cup and reduce the cream by 2 tablespoons.
- For pie crusts, bake an extra 2–3 minutes for maximum crunch.
Nutrition
Serving: 1gCalories: 141kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 16mgSodium: 73mgPotassium: 84mgFiber: 1gSugar: 10gVitamin A: 192IUVitamin C: 0.1mgCalcium: 22mgIron: 1mg
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