Graham Crackers

Graham Crackers
These were chewy and had a great taste.  The broke into pieces easily and didn’t crumble.  I had some trouble rolling these out and needed a significant amount of flour to prevent them from sticking.  I also could not form them into a nice rectangle, but I think “rustic’ is perfectly appropriate also, especially since I broke them up for use in the S’mores Brownies.  It was also exceeding difficult to transfer to the baking sheet as a large cookie.  When I make this again, I will divide the dough into smaller portions and roll it out in smaller pieces, making it easier to transfer and not worry about making it two big pieces.

Graham Crackers

adapted from Demolition Desserts: Recipes from Citizen Cake by Elizabeth Falkner

8 ounces (1 1/2 cups plus 2 tbl) whole wheat flour (not white whole wheat)
4 ounces ( 3/4 cup plus 1 tbl) all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 tablespoon cold water
4 tablespoons (2 ounces) unsalted butter, softened
1/2 cup (3 1/2 ounces) granulated sugar
4 1/1 ounces by weight (1/4 cup plus 2 tbl) honey
2 tablespoons (1 1/2 ounces by weight) unsulfured dark molasses
1 large egg

In a medium bowl, stir together the whole wheat and all-purpose flours and set aside.  In a small bowl, stir together the baking soda and water until the soda dissolves.
In a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium speed for 1 to 20 minutes, or until thoroughly combined and slightly paler.  Add the honey and molasses and continue to mix for 30 seconds to 1 minute.   Add the egg and mix for 15 to 20 seconds or until incorporated.  Add the baking soda mixture and mix for about 30 seconds, until combined.  Add half of the flour mixture and mix for 15 to 30 seconds.  Then add the remaining flour mixture and mix for 15 to 30 seconds or until combined.
Divide the dough in half (about 13 ounces for each half) or into smaller pieces and place each on a sheet of plastic wrap.  Shape each piece into a block or flatten into a disk.  Refrigerate the dough for at least 4 hours or preferably overnight.  You can also freeze half or all of the dough for up to 1 month.
Position racks in the upper and lower third of the oven and pre-heat the oven to 325 F.  Line 2 baking sheets with parchment paper.
Check to see that your dough is firm enough to work with.  It should be a little sticky but still hold together.  Lightly dust the work surface with flour.  Unwrap half of the dough and knead it a few times on the floured surface.  Dust a rolling pin with flour and then roll out the dough into a rectangle about 12 x 9 inches and 1/4 inch thick or into a rustic shape about 1/4 inch thick, adding more flour to the work surface as needed to prevent the dough from sticking.
Transfer the dough to one of the prepared.  Bake the dough as a single piece and then break it into randomly sized shards after it has cooled.  You can also cut the dough into a dozen 3 inch squares or any other shapes.  Repeat with the second half of the dough.
Bake the cookies for 20 to 25 minutes, or until the color of graham crackers.  The cookies will puff during baking but will flatten as they cool.  Let the grahams cool completely on the pans on cooling racks before removing them.  They keep for 1 week in an airtight container at room temperature, or they can be frozen for up to 1 month.

Leave a Reply

Your email address will not be published. Required fields are marked *