Homemade Graham Crackers
Elevate your snack game by making homemade graham crackers. These were inspired by King Arthur Baking
Servings: 1 dozen
Ingredients
- 1 cup Whole Wheat Pastry Flour
- 1 cup All-Purpose Flour
- 1/4 cup Granulated White Sugar
- 1/2 tsp. Diamond Crystal Kosher Salt
- 1 tsp. Baking Powder
- 1 Lg. Egg
- 1/4 cup Canola Oil, or other neutral
- 1/4 cup Honey
- 2 to 3 Tbs. Whole Milk
- additional milk for glaze
Instructions
- Whisk together the pastry flour, all-purpose flour, sugar, salt, and baking powder in a medium-sized bowl.
- In a separate bowl, whisk the egg with the oil, honey, and 2 tablespoons milk. Stir this egg mixture into the dry ingredients until you have a fairly stiff dough.You may need to add more milk, but go easy you don't want a loose dough.
- Wrap the dough and chill it until firm, about 1 hour.
- Preheat the oven to 300°.
- Divide the dough in half and, working with one piece at a time, roll the dough out about 1/16" thick between two pieces of parchment paper.
- Transfer the rolled-out dough on the parchment paper to a baking sheet. Repeat.
- Poke wholes evenly, to keep from puffing too much. I use a fork.
- Brush both pieces of dough with milk then sprinkle with cinnamon sugar, if using.
- Bake the sheets of dough for 10 minutes, rotate halfway through.
- Remove pans from the oven, and use a sharp knife to cut the sheets of dough into 3" x 2" rectangles; don't separate them, just cut them. I use a magical pastry cutter.
- Return the cut crackers to the oven, and continue to bake for 18 to 20 minutes.
- Turn off the oven, and open the oven door wide for with the crackers inside; this helps make them extra crispy.
- Remove the crackers from the oven, transfer them to a cooling rack, and cool completely.