Originally graham crackers were made with with graham flour or a variety of flours such as germ, bran or whole wheat. From everything I’ve heard they were made specifically to be bland and somewhat un-pleasant tasting. Sounds great right? They originated by a Presbyterian Rev. Graham, they were said to suppress sinful urges. The idea was passed a long that these “digestive biscuits” and other health foods would help keep you from thinking … happy thoughts? I’m not real sure what he was thinking but at the end of the day popular cereal makers stepped in and added sugar, spice and everything nice! So these treats have come a long way. I’m very pleased with this recipe and although it may not fight off evils from your mind they will sure satisfy a craving for something from your childhood… Only better!
For me I’ve always found graham crackers bland and somewhat stale tasting. This is a recipe thats different than pretty much every recipe I’ve seen, and much better than any stale cookie you can purchase. Which is why I’m convinced these are one of a kind and extra special. Perfect with s’mores, cinnamon cream cheese spread, or of course they are super just by themselves. Grab some milk and enjoy.
Homemade Graham Crackers:
- 1 1/2 cups all purpose unbleached flour
- 3/4 cup white wheat flour (or regular wheat)
- 1/4 cup flaxseed meal
- 2 tablespoons rye flour
- 1 cup brown sugar
- 1 teaspoon baking soda
- 3/4 teaspoons salt
- 1/2 teaspoon cardamom
- 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 7 tablespoons butter (cold and diced into cubes)
- 1/3 cup molasses
- 6 tablespoons milk
- 2 teaspoons vanilla extract
- 3 tablespoons sugar
- 1 teaspoon cinnamon
In a bowl combine all purpose flour, wheat flour, rye flour, flaxseed meal, brown sugar, baking soda, salt, cardamom, ginger, cinnamon, allspice and cloves. Combine well with a whisk or a fork to remove any lumps. In a food processor, stand mixer or by hand cut dry ingredients with the butter. (using two forks, a pastry cutter or your hands. Be sure not to use just your fingers, the palms of your hands are hotter and will melt the butter faster) Combine vanilla, molasses and milk. Stir to combine. I spray my measuring cup slightly with cooking spray to ensure my molasses slips right out. Slowly combine this wet mixture with your buttery dry mixture. If using a food processor about 10 pulses. By hand you fold it gently. Be careful not to over mix. Once the mixture is thoroughly combined divide in two. Place both pieces of dough in a bag or wrap in plastic wrap. Allow to chill at least one hour before rolling them out.
Preheat oven to 350 degrees.
Slightly flour your working surface. I use a silicone baking mat. This makes transferring it into the oven easy. You can use parchment paper as well. If you do not have either I would recommend using the back side of a cookie sheet. This will still allow you an even rolling surface. Roll one piece of dough at a time into an 1/8″ thickness. Using a pizza cutter or small sharp knife trim off the edges to form a large rectangle. You can measure out 2″ squares, or 4-5″ rectangles. You will form one large grid with the rectangle. (You could also use decorative biscuit cutters into whichever size you’d prefer. ) Prick each cookie with a fork 2-3 times. Sprinkle the cookies with cinnamon sugar mixture if desired.
***Repeat this process with the second piece of dough or freeze up to 2 months. This is a perfect solution for smaller families who only need so many at a time, or in my household where they might go stale. I’d rather have to roll out extra dough later than suffer with stale cookies! (although those stale cookies would pair great with milk or possibly in a cheese cake crust?)
Bake 18-20 minutes. Allow to cool fully until breaking them apart. If you allow them to rest at room temperature for about 10 hours they will stiffen up. If you prefer them soft and chewy place them in an air tight container.