Easy Graham crackers
Graham crackers - easier and tastier than store bought ones!
Ingredients
- 90 grams or 3/4 cups all purpose flour
- 3 tablespoons wholewheat flour
- 1/4 tsp salt
- pinch cinnamon of
- 75 grams or 1/3 cups unsalted butter , at room temperature
- 1/4 cup or 50 grams brown sugar
- 1 tablespoon honey
Instructions
- Sift together the flours , salt , cinnamon in a bowl. Set aside.
- Beat together the butter , sugar and honey until light and fluffy .
- Add roughly 1/3 rd of the flour mixture , beat until just incorporated and then add another 1/3rd and the last 1/3 rd in the way. Beat after each addition until just incorporated.
- Wrap in plastic wrap and refrigerate for atleast 30 minutes .
- Meanwhile preheat your oven to 180 C/ 350 F. Line a cookie sheet with parchment paper.
- After the chilling time , roll out the dough to about a 1/4 inch thick.
- Using cookie cutter (mine was around 1.5 inches in diameter) , cut out shapes. You can also use a knife and cut the dough into squares or rectangles .
- Reroll the dough scraps and cut out until all the cookie dough is used up.
- Place the cut out cookie dough on the lined cookie sheet , about 1 inch apart.
- Bake for 14-16 minutes .
- Transfer to a wire rack and cool completely.
Notes
- These can be stored in an airtight container for upto 2 weeks.
- For ease in rolling , roll between two sheets of parchment.
- The dough can be refrigerated for upto 2 days .
- The cookies don't spread much.
- Recipe can be doubled.
- To make a graham cracker pie crust , roll out the dough to about 9 inches diameter circle and line a 7 inch tart pan. Or double the recipe for a 9 inch pie crust. Bake as for cookies.