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! 

 

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