graham crackers

How To Make graham crackers

• 1

  Combine flour, butter, brown sugar, baking soda, salt in a food processor until crumbly.
• 2

  In a bowl or Pyrex measuring cup, whisk honey, molasses, milk, and vanilla. Pour into crumbly mix while processor is on.
• 3

  Mix until soft and sticky. Set aside.
• 4

  Take plastic wrap (I used one larger layer of tin foil then a layer of wax paper, but I am sure you will find plastic wrap easier), flour it, dump in your dough mix.
• 5

  Pat dough into a rectangle about one inch high. Fold wrap over it and place in freezer for 1-2 hrs minimum.
• 6

  Remove dough. Cut in half. Take half on a floured cutting board and roll out. If making squares or rectangles, trim edges of dough to make a perfect rectangle, then cut. If using cookie cutter, just press cutter.
• 7

  Place cut dough on cookie sheet and place back in the freezer for 15 minutes.
• 8

  Preheat oven at 325.
• 9

  Continue with other half of dough with the same steps.
• 10

  You make poke holes with a toothpick or lightly press a serration if you want the tradition snap in two crackers.
• 11

  Optionally sprinkle with cinnamon and coarse sugar.
• 12

  Place in oven for 5-7 minutes.
• 13

  Remove allow to cool. Place your second batch in. Do the same.
• 14

  As they cool, you should be left with crispy graham crackers. If you have more of a cookie, you didn't roll your dough thin enough during the cutting stage.
• 15

  If you cut nice shapes like leaves, they are a delightful addition to top a pie like Pumpkin Cheesecake Swirl. Just cut in shape and freeze without the side touching. Make pie, and before you put in oven, place atop. Use a graham or gingerbread crust for the bottom.
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