Homemade Graham Crackers

May 12, 2016 § Leave a comment

When Sweettablescapes got a request for a S’Mores Kit to give away as a favor, we knew our homemade marshmallows would take center stage. But then we wondered: delicious marshmallows with average store-bought graham crackers? That will not do. So we tested a couple of recipes for homemade crackers. With some Belgian chocolate from our friends at Leonidas, we had the perfect combo for truly gourmet S’Mores. We packaged them in a small box and voila!!

Our first recipe was from Marthastewart.com and as usual, we were not disappointed. The dough was more challenging to handle because it was a bit dry, friable and crumbly but in the end, it produced a light cookie. The second recipe (here) , much wetter, stickier and easy to roll was unfortunately much denser, harder and less tasty.

IMG_9359Homemade Graham Crackers:

For Martha’s recipe, you’ll need:

1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (2 sticks)
3/4 cup packed light-brown sugar
2 tablespoons high-quality honey

Directions:

Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.IMG_9336

Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; IMG_9335mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. IMG_9337Add the flour mixture, and mix until combined.

Turn out dough onto a floured surface, and divide into quarters. IMG_9338  Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.

Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. (We just used fluted square cookie cutters to have perfectly even crackers).Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.

Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. IMG_9339Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. IMG_9340IMG_9341Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

Add all the trimmings and you have the perfect homemade S’Mores Kit!!

IMG_9358 IMG_9357

 

 

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