You’ve got mail…
Well, I guess technically these are crackers and not cookies. Although they seem like a cookie to me. You usually eat them with sweet things, not savoury like a cracker.
However, they are so delicious that I think a slice of goat cheese with some fruit would be a wonderful pairing with these graham cracker cookies.
Graham crackers are something that I enjoy on occasion, and have seen recipes to make your own, but again, it’s something I had not thought of making. Anything homemade is way better than store bought, that’s for sure. Going unprocessed more often means your getting more whole foods. Though, with this being a sweet cracker it isn’t exactly a ‘whole’ food, but homemade sure is better than bought. I can’t remember the last time I even bought a box of cookies, you will never find one in our house, but a week or two ago a student brought in those chocolate chunk type cookies for the class and I ate one – I couldn’t believe how much they tasted like chemicals / preservatives. There was a sort of industrial tinge, really quite disgusting, leaving a sour taste in my mouth. I couldn’t believe how processed they tasted – and quite dry I might add.
I’m definitely going to venture into making more products at home, instead of buying them in store. I actually found a wheat free recipe for graham crackers too (for those with allergies like me), which uses coconut flour and almond flour, but first I wanted to try the regular type (though I couldn’t actually find graham flour).
These come together really fast and easy using only a food processor for most of the work.
With Valentine’s Day just around the corner I thought some graham crackers would be a great staple to try – delicious on their own, customizable or great for other baking – and they look so darling wrapped up in bakers twine (one of the faux-pas of 2012 food bloggers, but since I had it and had not used it I just really wanted to tie something in twine)
I’m not sure what we will end up doing for Valentine’s day this year – I have a midterm the next day! But we’ve been leaving little loves notes / treats in the mailboxes all week long for each other to find in the morning. I know, I know.. cheesy. ‘Tis the season.
If you’re looking for something else to bake this Valentine’s, try my dark chocolate Valentine Cupcakes as well!
I couldn’t decide which shape I wanted, of course my ‘everything at a right angle’ obsession lead me to love the original square shape, but I also made some with a fluted circle, and plain circle cut out.
If you love graham crackers but never made them, do yourself a favour and try it! They are super easy, and so much better than store bought.
Step one – Make the dough
Step two – Chill the dough
Step three – Roll out the dough
Step four – Cut out and bake the dough
You can make any shape your heart desires – all are equally delectable
And just for fun – the adorable Valentine mailboxes I picked up from Target make a sweet little delivery service
Couldn’t help but use my bakers twine! What a cute little package
His & Hers
Homemade Graham Crackers
Makes about 3 dozen.
2 1/4 cups whole wheat flour
1/2 cup demerara sugar (I’m sure regular brown sugar, or turbinado sugar would be fine)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup warm water
1/4 cup honey
1 teaspoon pure vanilla extract
1/2 cup (1 stick) butter, melted
Heat the oven to 350 degrees. Place two cookie sheets in fridge/freezer to chill.
In a food processor add the whole wheat flour, demerara sugar, baking powder, baking soda, and cinnamon. Pulse a few times to mix thoroughly.
In glass measuring cup add warm water to equal 1/4 cup. Add the honey until mixture reachers 1/2 cup together (pour in honey and watch the water/honey mixture rise to 1/2 cup mark). Add the melted butter and vanilla to measuring cup and stir gently to dissolve.
Add the honey, water,vanilla, and melted butter mixture to the dry ingredients in food processor. Mix until dough just comes together.
You can pulse a few times until it begins to form – or you can turn it on and watch it take form, stopping it before it makes one large clump.
Divide the dough in half and form each half into a thick disk, wrap with plastic wrap tightly. Chill for about an hour, or until the dough is firm.
Once dough is chilled, take one disk and lightly flour your working surface. I used my Silpat mat and floured it as well, using a piece of plastic wrap on top to roll the dough between the two. You’ll want it about 1/8 of an inch.
Using whichever cookie cutter shape you like, cut out the cracker – re-working the scraps as you go. Place them on chilled cookie sheets and return to freezer for 10 minutes before baking – this will help them stay in shape, as the dough will have warmed up while rolling it out. I highly recommend you chill them once rolled out. I recommend chilling before each batch.
Before placing them in the oven you can use a fork to mark the tops of the crackers.
Bake for 10 minutes at 350 – You want the edges just browned slightly, but the middle to be a light brown colour. They will harden up as they cool. If they look too pale, leave them in a couple more minutes.
Store in container on counter, or can easily be frozen. Note* Do not store in air-tight container, or they will soften up a bit. You want them to be crisp! If they are too soft, leave them out for a day or so to crisp up.
Great for eating on their own, or you can pulse them for graham cracker crumbs for a crust.
Altered from Food.com