Graham Crackers
Adapted from Nancy Silverton’s Pastries from the La Brea Bakery, and 101 Cookbooks, because for some absurd reason that will be immediately rectified, this book is not yet in my collection.
If you’re new to graham crackers, do know that the word “cracker” is misleading. They’re moderately sweet, like a cookie or biscuit, but they do have the snap of a cracker. I can’t say that I’d serve them with cheese, but if you’ve never schmeared them with cream cheese frosting, you’re missing out.
The topping amount will make a heavy coating, like the store-bought ones. Make only half if you just want a light-to-moderate sprinkling.
Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares
1 1/4 cups plus 1 tablespoons (188 grams) unbleached all-purpose flour (a swap of 1/4 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too)
1/2 cup (88 grams) dark brown sugar, lightly packed
1/2 teaspoon (3 grams) baking soda
less than 1/2 teaspoon kosher or coarse sea salt (2 grams)
3 1/2 tablespoons (1.75 ounces or 50 grams) unsalted butter, cut into 1-inch cubes and frozen
1/6 cup (57 grams) mild-flavored honey, such as clover
2 1/2 tablespoons(38 grams) milk, full-fat is best
1 tablespoons pure vanilla extract
Topping (optional)
1.5 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Make the dough: Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
Roll out the crackers: Divide the dough in thirds and return two thirds to the refrigerator. Flour work surface generously, especially in the middle of the dough where it has a tendency to stick, roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Cut dough to shape
Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.
Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (again, this is for the traditional cracker shape). Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 15 to 20 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.
NOTES:
- BEST graham cracker due to very pronounced honey taste
- Do NOT put spices in the dough; if desired, sprinkle on top or else the honey flavor gets very muddled and lost
- Make sure dough is VERY cold (e.g. out of freezer)
- WORK QUICKLY AND FLOUR GENEROUSLY ESPECIALLY IN THE MIDDLE, dough is very soft
- Remove dough with offset spatula/bench scraper
- Cookies do not spread very much, okay to put them close together on the pan
- Best to bake on middle rack; bottom makes them come out bumpy
- Cinnamon helps bring out the honey flavor. Great addition
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