As part of last month's Daring Baker's challenge, we were asked to make homemade graham crackers as well as the baked dessert chosen. Well, I will never buy graham crackers again. Although at first, the texture was crunchy, after storing them in a Tupperware container, they achieved that classic graham cracker texture. They were good, I tell you, good, good, good!
Graham Crackers: (adapted from 101cookbooks.com)
2 1/2 cups whole wheat flour1/3 cup brown sugar, lightly packed
1 tsp baking soda
1 tsp salt
7 Tbsp butter, cut into 1-inch cubes
1/3 cup honey
5 Tbsp milk
2 Tbsp vanilla extract
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, combine the flour, brown sugar, baking soda, and salt. 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.
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
Divide the dough in half. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets. Repeat with the second batch of dough.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.