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(Experiment 79) Graham crackers

When thinking about those crackers you obviously think s’mores but these on their own are pretty delicious when you bake them fresh. These are miles from store-bought and they are very easy to do.

I like to cut them bite-size and dip them into tempered chocolate, it’s soooooo good !!
You need 

  • 140g whole wheat or graham flour (hard to get around here)
  • 50g honey
  • 1tsp vanilla extract
  • 100g brown sugar
  • dash salt
  • 57g butter room temperature
  • 1/2tsp baking soda
  • 1/2tsp ground cinnamon ( freshly ground is so much better )
  • 2tbsp milk ( whichever you have, I use oat)

Instructions

  1. In a bowl combine the flour, sugar, salt, cinnamon, and baking soda. Using a whisk, mix it. Add the butter in and using a pastry cutter, knife it in. You want most of the butter to be broken in the dry mix. You can also do this step in a food processor. 
  2. In another mixing bowl whisk the honey, vanilla extract, and milk and dump in your dry mix, combine it with your hands. It should quickly form a nice sticky ball of dough. Put the ball in plastic film and let it nap in the fridge for 1 hour. If you do forget it for a longer period of time, take it out of the fridge and let it rest at room temperature for 10 minutes before working with it. 
  3. Dust with flour your work surface and using a rolling pin, lay your dough flat to about 1/8″. Cut to your desired shape and transfer them on a baking tray covered with parchment paper. Note the dough will be sticky and fragile. If you have a cake spatula, it works really well to transfer the dough onto the parchment paper.
  4. Cook at 350F for about 12 minutes

This recipe was inspired by this one

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