I’ve always wanted to make graham crackers. They looked so easy and so good.
However, I learned that I don’t make the prettiest graham crackers. But that’s fine with me, because I made the best cheesecake with them!
I know. It’s ok. But let me tell you how yummy these ugly graham crackers were.
Now, at first glance, don’t be fooled by “graham flour”. It’s not that easy to find, so if you can find pastry flour, go ahead and use that. It’s what I used to make these. Wanna learn more about different flours, check out this Wikipedia post.
They had a rich flavor that was almost nutty. There is also a slight sweet flavor that was really good. Of course, that didn’t stop me from adding some honey to them.
These Graham Crackers are crispy and full of flavor. Don't eat them all, save some for the cheesecake crust.
- 1 1/2 cups all-purpose flour
- 1 1/3 cups graham flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 2/3 cup dark brown sugar
- 3 tablespoons honey
- Place the flours, baking soda and salt into a bowl and set aside.
- Place the remaining ingredients into a mixer and beat for two minutes until light. Gradually add in the flour and blend until just combined and the dough starts to stick.
- Lay out a large piece of plastic wrap and place the the dough into the center. Cover with another sheet of plastic wrap and roll into a large disk. Refrigerate the dough for 2 hours or overnight.
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats.
- Roll out the dough to ⅛ inch thickness and cut out cracker shapes. Place them on the cookie sheets and poke with a fork. Re-roll and make more crackers from the leftover dough.
- Bake the graham crackers and rotate the pan after 10 minutes then bake another 6 minutes.
- Cool on a wire rack and enjoy crispy after they are completely cool.