Graham Crackers

These graham crackers taste more like pie crust than store-bought graham crackers (and given the amount of butter in them, I’m not a bit surprised). This is adapted from the Graham Crackers recipe in Martha Stewart’s Baking Handbook I’ve looked around for alternatives to try, some of which look amazingly delicious. But Martha’s recipe has less sugar (which I’ve reduced further) and did well with a couple adjustments I made to cut back on time and effort expended.

I found graham flour from Hodgson Mill at my neighborhood grocery store, but it was desceptively labeled as whole wheat flour. Regardless, graham flour appears to be more coarsely ground than regular whole wheat flour. It reminds me a lot of King Arthur’s spelt flour. It does add a noticable texture and taste to the finished cracker, but it is certainly not required. I’ve used whole wheat pastry flour and the world didn’t come crashing down. In fact, they were yummy.

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour or graham flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), softened
1/2 cup brown sugar, packed
2 tablespoons honey

Preheat oven to 350 F.

In a medium bowl whisk together the flours, baking soda, cinnamon and salt. Set aside.

The butter should be soft but not runny. In a large bowl beat butter until creamy. Add sugar and honey and beat well. Pour flour mixture into the large bowl and mix with a rubber spatula until the color is uniform and the dough easily forms into a ball.

Divide the dough into 4 equal-sized balls. Put each ball in-between parchment or wax paper and roll it out with a rolling pin until it is 1/8-inch thick. (If the dough is too sticky, your room temperature may be too high. Wrap up the dough and put it in the fridge for 30-60 minutes.) Cut the dough into 1 1/2-inch squares. Use a spatula to transfer the squares onto a parchment lined baking sheet about 1/4-inch or more apart. Pierce each square once with a fork.

Bake the crackers for 5-8 minutes, rotating once, or until the edges are golden.

Yield: approximately 96 crackers
Prep time: 30 minutes
Bake time: 5 minutes

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Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

5 thoughts on “Graham Crackers”

    1. I think I’ve seen a Hodskin’s Mill (sp?) Graham Flour. I used whole wheat pastry flour and it was yummy. So far, I think whole wheat pastry flour is a finer version of graham flour – the same thing apart from texture. It’s hard to find a straight answer though.

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