Nothing like posting over 24 hours late (again). Game of Thrones has my Sunday priorities all messed up, guys. I may have spent all day making the ingredients for homemade s’mores so that I could post the recipes this week. But come 9:00 pm on Sunday night and my attention 100% belongs to HBO. But better, late than never, right?
Now I love graham crackers, but homemade graham crackers make the store bought version taste like cardboard. These homemade versions are so much richer and more flavorful and not quite as overly sweet like processed cookies tend to be.
Plus, you can make them in your food processor, which I love!
The hardest part of this whole recipe was finding graham flour. And by that I mean I didn’t find any graham flour. So instead I made my own by processing some wheat germ. Which also wasn’t easy to find. Quick tip, look for it near the oatmeal in your grocery store.
Mix together your freshly processed graham flour with whole wheat flour, all purpose flour, brown sugar, baking soda, and baking powder. Then cut in chilled butter until it forms a coarse corn meal like consistency.
Then mix in milk, molasses, and honey until it forms a ball of dough.
After chilling in the fridge for about an hour, the dough is ready to be rolled out. Graham crackers should be pretty thin, so I used the thinnest rolling pin bands to roll out my dough about 1/8th of an inch thick. I also uses a ravioli cutter to cut out my crackers into small scalloped squares. You could also use a pizza cutter to cut the dough into squares, or any shaped cutter to cut them into whatever shape you like.
On top of each cracker, poke a few holes so that they don’t puff up too much. Then sprinkle them with a bit of sugar.
Finally, bake them off in the oven until they are nice and crispy. Ideally, you won’t over bake them like I did. A few of them got a little charred. Fortunately for me, I like things that are on the burnt side.
Other than the ones that got a little extra toasty, these were some of the best graham crackers I have ever had. Like I said, there is just something about homemade graham cracker that is just so much better than the store bought kind (probably the freshness, lack of preservatives, ingredients you can pronounce). You can actually taste the subtle hints of molasses and honey.
Also, I love that they are a bit sturdier than the average graham cracker, making them ideal for some s’mores! Don’t you hate it when you are trying to assemble your s’more and your graham cracker breaks? Me too! I will be sharing more oh how I turned these grahams into s’mores this week! Stay tuned!
- 1 cup processed wheat germ
- 1 cup whole wheat flour
- 1/3 cup all purpose flour
- 1/2 cup brown sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp butter, chilled and cubed
- 3 tbsp milk
- 2 tbsp molasses
- 2 tbsp honey
- 1/2 tsp vanilla
- In the bowl of a food processor pulse together flours, brown sugar, baking powder, baking soda, and salt until combined. Add in butter and pulse 10 to 15 times, or until it forms the consistency of coarse sand. Pour in milk, molasses, honey, and milk and mix on low until it forms a ball. About 30 seconds.
- Form dough into a disc and wrap in plastic wrap. Let chill in the fridge for at least 1 hour.
- Preheat oven to 325 degrees.
- Roll the dough out to 1/8th inch thick on a lightly floured surface, or between two sheets of parchment paper. Cut out into even sized squares. Place on a baking sheet 1 inch apart. Use a fork or toothpick to poke holes in the tops. Sprinkle with sugar.
- Bake for 20 to 25 minutes, or until the edges have turned a darker shade of brown. Transfer to a cooling rack and let cool for 5 to 10 minutes.