I stayed over at my parents’ house for a few days and, as they have an entirely pantry selection, I ended up gorging myself on delicious graham crackers. I drove back home only to realize… we had no graham crackers. So I made some!
This was a pantry-purging recipe (I made a lot of on-hand-ingredient substitutions) and I used a butterfly cookie cutter instead of the traditional rectangle shape – because who needs graham crackers that fit neatly in a box?
* indicates a substitution from the listed recipe.
- 3 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 Tbsp cinnamon sugar (+ extra to sprinkle)
- ½ cup softened butter, chilled and cubed
- ½ cup packed brown sugar
- 1/3 cup honey
- 1 Tbsp molasses;
- 1 tsp vanilla extract
- ½ cup mil
- Sift together flour*, baking powder, baking soda, salt*, and cinnamon sugar in a medium bowl. Set aside.
*While the recipes called for “graham” flour or “whole wheat” flour, I used straight AP flour. I also used pink Himalayan sea salt instead of white iodized salt.
- In large mixing bowl, cream together butter cubes, brown sugar, molasses, and honey* until light and fluffy.
*I used unfiltered Clover Honey, not the traditional clear honey.
- In the large measuring cup, combine milk*, vanilla extract, and almond extract*.
*I added 1 tsp almond extract (addition, not substitution) and used almond (unsweetened, unflavored) milk instead of cow’s milk.
- In large mixing bowl, alternate adding milk and sifted ingredients. Mix thoroughly before adding the next ingredient. Mix until well combined throughout.
- Divide the dough into 2-4 portions and wrap each in aluminum foil. Refrigerate for 30min to overnight (cold dough holds its shape better).
- When dough has chilled, preheat the oven to 350F.
- On a well-floured surface, roll the dough out to 1/8 inch thick and cut into desired shape*. Use a fork to dock (poke) holes in the cracker along the “break” point (or for decoration).
*I used a butterfly cookie cutter.
- If desired, sprinkle cinnamon sugar over the top of the crackers before baking. Lay the crackers out on a lined cookie sheet (they will not spread, so 1/2″ is enough distance) and bake for 10-13 minutes in a fully-preheated oven. Let the crackers cool on a wire rack and let the oven fully reheat between batches.
- Store in an airtight, resealable container for up to two weeks.
Please note: Because there are no eggs in this recipe, undercooked crackers will simply be soft and possibly “doughy,” but not unsafe to eat.
Also, if you have sore teeth because you just had dental work done like me (ouch), rolling the dough out thicker will make the crackers softer and puffier, like cookies.