Homemade Cinnamon Graham Crackers
Crisp and spiced graham crackers perfect for summer s'mores.
Equipment
- Mixing Bowls
- Baking Sheets
- Parchment Paper
- Stand Mixer
- Toothpick
- Rolling Pin
- Pastry Cutter
- Plastic Wrap
Ingredients
- 2 Cups Whole Wheat Flour
- 7 Tbsp Butter Softened
- 1 Cups Brown Sugar
- 3 Tbsp Milk
- ⅓ Cup Honey
- 2 Tsp Vanilla
- 1 Tsp Cinnamon
- 1 Tsp Baking Soda
- ½ Tsp Salt
Instructions
- Combine your flour, cinnamon, baking soda, and salt in a medium bowl.
- In your stand mixer, cram together the butter and brown sugar until it's light and fluffy.
- Add in the milk, honey, and vanilla to the butter/sugar and mix well.
- Gradually add in the flour mixture until the dough forms. It will be quite soft and sticky.
- Divide the dough into two balls or discs, wrap in plastic, and chill for an hour to make it easier to work with.
- Preheat your oven to 350℉. Prepare a work surface with flour.
- Start rolling out one of the dough discs, working from the center out, adding flour as needed to keep it from sticking to your rolling pin. You're looking to make it somewhere between ¼" and ⅛" thick.
- Move your dough sheets to your baking sheet and start shaping them. I cut out the rectangle, lightly score the surface with a knife, and jab in dots throughout with a tooth pick.
- Bake each sheet for 11-13 minutes, or a couple minutes more if you're making larger crackers.
- Let cool for 1-2 hours on the baking sheet before breaking and serving however you like.