We went camping last week. No camping trip is complete without SMORES! I had the time, so I wanted to try and make home-made graham crackers. First off, do you know why it is called a Graham cracker? Because it is made from coarsely ground whole-wheat flour that a man produced. His last name? Graham. Minus the sugar, Graham crackers do have whole-wheat, making them a healthy treat for any camping trip! Be forewarned . . the process does take awhile because the freezing steps are SO important for a good product. BUT, the good news, that means you can sit down and enjoy a book while they freeze! ; )
Home-Made Graham Crackers
Adapted from Smitten Kitchen.
Recipe made about 30 2x2 inch squares (I did squares for smores, but you could make rectangles.)
1 1/2 C All Purpose Flour
1 C Whole-Wheat Flour
1/2 C Brown Sugar
1/2 C White Sugar
2 T Molasses (If you don't have this, just do 1 C Brown sugar instead of the 1/2 brown, 1/2 white)
1 t Baking Soda
3/4 t Sea Salt
7 T Butter, cut into cubes and frozen
1/3 C Honey
5 T Milk (I used Soy milk)
2 T Vanilla
3 T Raw Sugar (it is a coarser sugar)
1 t Ground Cinnamon
1. To make the dough, mix the flours, sugars, molasses, baking soda, salt and butter in a mixer of food processor. Mix until it is the consistency of a course meal. (Can blend with your hands if you want).
2. In a bowl, combine honey, milk, and vanilla extract. Add to the flour mixture and gradually blend together until the dough barley starts sticking together. The dough is VERY soft and sticky. Don't worry!
3. Lightly dust a piece of plastic wrap with flour, and make the dough into a square about 1 inch thick. Wrap it and freeze it until it is firm. That takes about 2 hours. You could do all of this the day before and freeze overnight if you want.
4. You can prepare the topping and have it ready to go. Mix the sugar and cinnamon in a small bowl until it is well blended. Set Aside.
5. Get the dough out of the freezer, divide in half, and return one half to the freezer. On a floured work surface, roll out the dough into a long rectangle about 1/8 inch thick. Flour as needed. Trim the rectangle so you have 2" x length strips. Then cut those strips into 2 " x 2" squares. Place the squares on parchment-lined baking sheets and sprinkle with the topping, pressing it down lightly. Chill until it is firm, about 15-20 mins. in the freezer. Do the same thing with the 2nd block of dough. Gather scraps as you go, put into a ball, and re-freeze until firm.
6. Preheat the oven to 350 degrees. I made little dents in my crackers with the round bottom of a kitchen utensil, but you can decorate as you wish. Bake crackers for 15-25 mins. until they are turning brown around the edges and are slightly firm. After 15 mins. check them often for doneness.
Enjoy! They are fab! Future Project: Home-Made Marshmallows . . . I think I have got to try it!