Graham Crackers
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 25 to 30 (2-inch) crackers
Photo by Lynne Calamia
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Software
- 8 3/8 ounces graham flour (1 1/3 cup + 2 tablespoons)
- 1 7/8 ounces all-purpose flour (1/3 cup + 1 teaspoon)
- 3 ounces dark brown sugar (1/4 cup + 2 tablespoons + 1 teaspoon)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cubed and chilled
- 2 1/4 ounces molasses (3 tablespoons)
- 1 1/2 fluid ounces whole milk (3 tablespoons)
- 1/2 teaspoon vanilla extract
Specialized Hardware
Food processor
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 25 to 30 (2-inch) crackers
Procedure
- Combine both flours, sugar, baking powder, baking soda, salt, and cinnamon in the bowl of a food processor and pulse 10-1 second pulses. Add the butter and pulse until the mixture resembles cornmeal, about 5 pulses. 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.
- Heat oven to 350ºF.
- Unwrap the chilled dough and place between two large sheets 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, using a rolling pizza cutter, cut the dough into 2-inch square pieces by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Poke holes all over the top of the dough with a toothpick or fork.
- Leave the crackers on the pan and bake on the middle rack of the oven until the edges just start to darken, 20 minutes. Remove from the oven, set the sheet pan with the crackers on a wire rack and cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
