Homemade Graham Crackers
Yield: 10 Large Crackers
- 2-1/2 cups plus 2 tablespoons unbleached all-purpose flour (plus extra for dusting)
- 1 cup dark brown sugar, lightly packed
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 stick unsalted butter, very cold, cut into 1-inch cubes
- 1/3 cup mild-flavored honey (such as clover)
- 5 tablespoons whole milk
- 2 tablespoons pure vanilla extract
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- In a food processor or the bowl of a standing mixer (with paddle attachment), thoroughly combine flour, brown sugar, baking soda, and salt. Add butter and pulse or mix on low, until mixture is the consistency of coarse meal.
- In a small bowl, whisk together honey, milk, and vanilla extract. Add to flour mixture. Pulse on and off a few times, or mix on low until dough barely comes together. (It will be soft and sticky.)
- Turn dough out onto a lightly floured work surface and shape into a 1-inch-thick rectangle. Wrap in plastic and chill until firm, about 2 hours, or overnight.
- In a small bowl, combine sugar and cinnamon, and set aside. Divide dough in half and return one half to refrigerator.
- Onto a floured work surface, shape dough into a long rectangle about ⅛ inch thick. (Dough will be sticky, so flour as necessary.) Trim rectangle edges to 4 inches wide. Place rectangle’s short side parallel to work surface. Cut a strip every 4-½ inches, making 4 crackers. Gather scraps and set aside.
- Place crackers on parchment-lined baking sheets and sprinkle with cinnamon/sugar mixture. Chill until firm, about 30 to 45 minutes. Repeat with remaining dough. Gather all scraps into a ball, chill until firm, and reroll. Dust work surface with flour and roll out dough for 2 to 3 more crackers.
- Heat oven to 350˚F.
- Mark a vertical line down the middle of each cracker, without cutting through dough. Using a toothpick or skewer, prick dough in two rows on each side, starting about ½ inch from each side of dividing line.
- Bake 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking.
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