These Graham Crackers taste amazing! They are
time consuming, but they are well worth it. One batch makes quite a few
cookies, so you will have more than enough. The directions call for a food
processor. I have never made it without one, but you could try .
Ingredients:
2 1/2 cups +
2 tbsp flour
1 cup
lightly packed brown sugar
1 tsp baking
soda
3/4 tsp salt
7 tbsp
butter cut into 1 inch cubes
1/3 cup
honey
5 tbsp
full-fat milk
2 tbsp
vanilla
Directions:
Combine the
flour, sugar, baking soda, and salt in a food processor fitted with a steel
blade. Mix on low to incorporate. Add the hard butter, and mix until it
resembles a coarse meal.
In a small
bowl, mix together the honey, milk, and vanilla. Add to the flour mixture, and
pulse on and off until the mixture comes together.
Lay out a large piece of plastic wrap, and dust it with flour. Transfer the dough onto it, and pat into a rectangle. Wrap it, then chill until firm. About 2 hours, or overnight.
Preheat the oven to 350 degrees. Divide the dough in half, and return half to the refrigerator. Sift an even layer of flour onto your work surface, and roll out the dough. ( The dough is very sticky, and I have to add a lot of flour. Don't be afraid of adding to much.) Roll it out to be about 1/8 inch thick, and a rectangle shape. Cut the dough into about two inch squares. ( It doesn't have to be perfect. The important thing is to make them all approximately the same size and shape.) Place the squares on a baking sheet, and chill in the freezer for about 15-20 minutes, or the fridge for about 40-45 minutes. Put the squares from the freezer into the oven, and bake for 15-20 minutes. The crackers will seem soft, but they will harden. While it is cooling, roll out the other dough and cut into squares. Take the crackers off of the baking sheet, and repeat the process with the other dough.
