Addictively Snappy Graham Cracker Recipe
Last month I needed to make graham crackers for a recipe I wrote involving a graham cracker crust. Everywhere I looked, Nancy Silverton was hailed as the graham cracker recipe queen, so that's where I started my research. Her recipe is smooth sailing and basically fool proof. I made a few enriching adjustments to the graham crackers that you can find in Pastries from La Brea Bakery and arrived at this.
Plastic Wrap (or Beeswrap)
Chef's Knife or Pastry Wheel
Ruler or Measuring Tape if you want to be exact
Silpats or Parchment Paper
Three 12x16" sheet trays
750 grams AP Flour (plus extra for rolling)
350 grams Brown Sugar
2 teaspoons Baking Soda
1-1/2 teaspoons Salt
200 grams Butter, cubed, cold
180 grams honey
60 grams Molasses
75 grams Milk
75 grams Heavy Cream
3 tablespoons Vanilla Bean Paste
2 tablespoons Sugar
1/2 teaspoon Cinnamon
Honestly, I'm trying to figure out why I have never made graham crackers before. They gracefully walk the fine line between cookie and cracker, both of which I love. These have a satisfying snap -almost like a gingersnap- that is a pleasant treat. They hold their shape well, so I imagine they could be cut to fun shapes if you desire. (I made these with the intention of grinding them up for a graham cracker crust, so I did not make them pretty.)
1. Pulse AP, brown sugar, baking soda, and salt in the bowl of the food processor, just to evenly combine. Whisk the honey, molasses, milk, heavy cream, and vanilla bean paste together until evenly combined.
2. Add butter cubes and pulse until you arrive at a mealy texture.
3. Stream in the liquid mixture with the food processor on continuous. Pulse until evenly combined.
4. Shape dough into a square/rectangle, wrap in plastic or bees wrap and refrigerate two hours or overnight.
5. Preheat oven to 350 degrees. Line three-six trays (however many you have) with silpats or parchment paper. Mix sugar and cinnamon to make the topping. TIP: As the trays come out of the oven, you will want to move the hot crackers to a cooling rack and replace them with a new sheet of crackers ready to go in the oven.
6. Divide dough into six equal pieces, and roll about 1/16th-of an inch thick. Lightly flour as needed. Cut to desired shape, transfer to sheet trays, dock with a fork, and sprinkle with cinnamon sugar.
7. Bake 10-15 minutes until slightly firm and golden around the edges. Cool completely.
8. Store in airtight container for up to one week or freeze for up to three months. This recipe yields about 48 ounces of crackers, which is approximately four pie crusts worth of crumbs.