I made whole-wheat graham crackers from scratch for my Valentine’s Day s’mores and I’m loving this recipe from Martha Stewart. These graham crackers are so sweet and yummy and are just so perfect to pack up for a picnic or bonfire with your sweetheart. The texture is a little difficult to work with as it crumbles very easily so be careful when you cut them out. I used cookie cutters to cut them into shapes for my homemade s’mores and a fluted pastry wheel to cut them into squares. They turned out pretty cute!
Ingredients:
- 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.
- Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
- Turn out dough onto a floured surface, and divide into quarters. 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. 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. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
Store in an airtight container at room temperature for up to 3 days. Makes 20.
Photo Credit: Miriam Corona Events
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