Graham Crackers – let’s snack! cookies and crackers (part 2)

Mr Happy!

Say hello to Mr Happy! He’s happy today holding tea and milk. And even happier being joined by some crackers and strawberries.

Graham crackers

I’ve known graham crackers as cheesecake bases for the longest time ever. But I’ve always use digestive biscuits for most of my cheesecakes, because graham crackers here cost a bomb. One box of the Nabisco graham crackers cost about $10, as compared to digestives which cost about 1/4 of the price. Grahams are also not widely available. They only started showing up recently when the local supermarket started higher end supermarket chains that brought in more product variety. It’s still an ouch to buy.

That said, I’ve never ate graham crackers before. Not until today. And I love it! I’m a sucker for anything honey – I eat it AND use it as skin and hair care… but that’s a post for another time. (Now maybe there’s a reason why there’s so many ants around… hmmm).

Crisp Honey Grahams
(Adapted from Karen Demasco’s The Craft of Baking)
Makes about 3 dozen crispy grahams!

Graham crackers

2 cups all purpose flour, and some extra for rolling
1/2 cup whole wheat flour
(Note: I used 1 cup flour and 1 1/2 cup whole wheat flour :))
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup / 225g unsalted butter
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey

1. Sift together flour, whole wheat flour, salt, baking soda and cinnamon.

2. Beat together butter, dark brown sugar, white sugar and honey until well combined. Add the dry ingredients, and mix until it just comes together.

3. Put dough on cling wrap, and flatten to a rectangle. Wrap tightly and refrigerate until chilled, about 30 mins or up to 2 days. (The dough can be frozen for up to 1 month).

4. Preheat oven to 175 degree C. Line your sheets with baking paper.

5. Unwrap your chilled dough, and on a lightly floured surface, roll it out unto a rectangle about 1/8 inch thick. Use a knife / pizza cutter, cut dough into about 1 1/2 x 3 inch rectangles, and transfer to baking sheet. Reroll scraps and continuing cutter your rectangles until all the dough is used (My bits of scrap was rolled into a ugly circle, baked and eaten by me! :p)

6. Bake the crackers for about 15 – 20 minutes, until they are golden brown. Cool on wire rack.

Graham crackers innards

Happy munching!

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