Homemade Graham Crackers

21 Sep

I like to do things the hard way when it comes to food. I spend several hours making food for my lunch, packing my lunch and snacks for work, even though I work at a restaurant….we serve food there…

If I want a cookie, I’ll bake one, no store-bought nonsense. Same thing applies for cake, ice cream, dips….well…you get the idea. If there is a way to make it myself, I will. I don’t trust anyone else with my food. Is that weird? I don’t care. I’m already weird.

I was exploring a strange but exciting and well stocked bulk food store the other day and stumbled on a bag of graham flour. There was no question about it; the graham flour was coming home with me. What was I going to do with it? Oh come on now…there is no mystery here.

Graham crackers: an essential element in anyone’s childhood. So versatile. Simply, good.

My chef Beth asked a good question…what IS a “graham” anyway? My answer…ummm….lemme get back to you on that. I did some research. “Graham” flour was named after the person who created it. It’s not so much about the type of flour, but rather about the grinding process. The wheat is separated into three parts. The endosperm is ground finely to create white flour, the bran and the germ are ground coarsely.  The three are then mixed together, thus creating the slightly coarse textured “Graham” flour.

This recipe for honey graham crackers is perfect. It has a crisp texture, with the slightest hint of chewiness in the centre. You can really taste the honey and it is a GOOD thing.

Make the dough and refrigerate, then divide into four, and roll out on a well floured surface. Roll it niiiice and thin. You got this.

Cut into desired size….I made them resemble graham crackers, but no biggie. You can cut them however you like. I guess.

Bake until golden around the edges.

Enjoy by themselves….or….stay tuned tomorrow for the recipe of a graham cracker’s best friend.

Three guesses….

Honey Graham Crackers

1 1/2 cups + 2 Tbsp graham flour (or just use plain old whole wheat, it’ll work just as perfect)

3/4 cup + 1 Tbsp all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

4 Tbsp butter, room temp

1/2 cup sugar

1/4 cup + 2 Tbsp honey

2 Tbsp molasses

1 egg

Whisk the dry ingredients together and set aside.

Cream together the butter and sugar. Add the honey and molasses and mix until incorporated.

Add the egg and mix for another minute.

Add half the dry ingredients and mix on low. Add the remaining dry ingredients and mix until the flour is just combined.

Wrap the dough in plastic wrap and refrigerate at least 4 hours or overnight.

Preheat the oven to 325F

Divide the dough into 4 equal portions. Wrap up three of them and store in the freezer until ready to use

Roll out the dough on a floured surface to desired thickness (I say pretty thin)

Cut into squares or rectangles and transfer them to a parchment-lined baking sheet. (Use a knife to create break-apart indentions and a fork to create the holes seen on graham crackers.)

Bake 10-12 minutes, until just beginning to brown.

Let cool completely on the baking sheet before storing in an airtight container.


3 Responses to “Homemade Graham Crackers”

  1. Sam September 21, 2011 at 9:10 am #

    omg…could it be something smores tomorrow?? I was about to say, bring those graham crackers over. I have leftover chocolate and marshmallows from the cottage. We can fire up the wood burning stove to make smores!

    • Fabi September 22, 2011 at 8:18 am #

      You know how much I love s’mores right!?!?!

  2. Maurice Ibgui September 23, 2011 at 7:55 am #

    amazing :)

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