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Graham Crackers - From Scratch
Homemade graham crackers are much easier to make than you may think! These contain graham flour and molasses resulting in a hearty, sweet cracker/cookie. You'll never want store bought again!
Prep Time: 00:15
Cook Time: 00:15
1 1/4 cup all purpose flour
1 1/4 cup graham flour-or-whole wheat flour
1 cup unsalted butter-room temp
1/2 cup dark brown sugar-packed
2 tablespoons molasses
2 tablespoons honey
1 teaspoon salt
1Pre-heat your oven to 350 fahrenheit and line a cookie sheet with parchment paper or a silicone baking mat
2In a large bowl beat butter, brown sugar, molasses, and honey on high until light and fluffy
3Sift graham flour (or whole wheat flour), all purpose flour, and salt into butter mixture and mix until just combined
4Working with half of the dough at a time, roll dough between two lightly floured pieces of parchment or wax paper until it is between 1/8 and 1/4 inch thick.
5Cut out graham crackers with desired cookie cutter. Using a 2.5 inch square cutter will result in about 26 graham crackers
6Place crackers on baking sheet about an inch apart (they will spread slightly). Using the blunt end of a skewer or tongs of a fork, poke holes in crackers. At least 6 holes but more is fine.
7Place cookie sheet in refrigerator to chill dough slightly for about 5 minutes
8Bake crackers for 12-15 minutes or until edges are just beginning to brown.
9Move to cooling rack to cool completely.
Whole-wheat flour can be used in place of graham flour. Be careful not to overbake as the molasses can become bitter. You can test bake a few crackers first to find the best timing. Crackers can be stored for up to 2 weeks in an airtight container.
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