Friday, April 6, 2012

Graham Cracker Crunch

So my little one loves graham crackers and Avery and JP love making s’mores in the fireplace. So I should make graham crackers instead of buying them, right?

I found a recipe and set out to make them. 

The Recipe:
(adapted from the smitten kitchen blog)

2-1/2c. all purpose flour
1 c. light brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon salt
7 Tbsp unsalted butter, cut into cubes then chilled in the freezer
1/3 c. honey
5 Tbsp whole milk
2 Tbsp. pure vanilla extract

1/4 c. sugar
1 tsp ground cinnamon

Combine the flour, brown sugar, baking soda and salt in the bowl of a stand mixer. Mix on low to incorporate. Add the butter and mix on low until the mixture resembles coarse meal.

In a small bowl whisk together the honey, milk and vanilla. And to the flour mixture and mix on low until the dough starts to come together. It might look crumbly and soft at this point so work it with your hands and form into a ball. Let it sit in the fridge for 20 minutes to firm. Meanwhile prepare the topping by mixing the cinnamon and sugar together.

Divide the dough in half and roll out onto a lightly floured surface into a long rectangle, about an 1/8" thick (this is key to getting a cracker crunch). Flour as necessary to keep from sticking. Now the recipe has you rolling the dough into a 8 x 12 inch rectangle and making 3x3 or 4x4 squares, I instead used a cookie cutter.

Make a vertical line down the middle of each cracker being careful not to cut through the dough. I used a toothpick, pressing it in some then removing it. Then using a toothpick or skewer, prick the dough to form two dotted rows on each half.

Transfer to a lightly greased or parchment lined cookie sheet. Sprinkle lightly with topping mixture.

Bake at 350 degrees for 12-15 minutes. I ended up putting them 

Following the recipe I was concerned about the very sticky moist dough I was putting into the fridge to chill. And after the chill time it was still a concern, so next time will call for more flour, like a lot more flour.

This dough is a sticky nightmare in front of me, sticking the counter, the roller, everything!!

But moving past that and adding a lot of flour, I got the dough rolled out and used a lovely flower shape cookie cutter to cut the shapes out. Placed them on the cookie sheet and popped them in the oven. 

15 minutes later they are out on the cooling rack and filling the house with a wonderful smell. I try one of them and there are good, and crunchy.

These will definitely be a must for making smores!!! I hope you all enjoy these as much as my family. 

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