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Miette's Homemade Graham Crackers

Patricia Reitz

Miette's Homemade Graham Crackers - ButterYum

Miette's Homemade Graham Crackers - ButterYum

How do homemade graham crackers sound?  Irresistible if you ask me.  That's why I ran straight to the kitchen to make them when I came across the recipe in the Miette Cookbook.  I had a lot of fun making them.  Flavor-wise they're scrumptious, although the original recipe called for honey which I found to be a bit over powering so I substituted my favorite ingredient, Golden Syrup, which adds a beautiful caramel flavor.  The dough can be made up to 2 days ahead and the baked cookies can be stored for up to 2 weeks in an airtight container..

Roll cookie dough between 2 sheets of wax paper.  I find a ball-bearing rolling pin does the job best.  To ensure all the cookies turn out the same thickness and bake in the same amount of time, use 1/8-inch wooden dowels as a guide when rolling the dough.

UPDATE:  These new Fast Track rolling guides work even better than dowels because they don't roll away from your work surface.  

Cut your cookies with your favorite cookie cutters.  I love my set of scalloped cutters and my Message Cookie Cutters.

.

 The message cutters are so fun to play with.

Transfer wax paper to a sheet pan and chill until dough is very firm.

When dough is firmly chilled, slide an offset spatula between the cookie dough and wax paper.

Transfer cookies to a parchment or silicone lined sheet pan.

OR

After making several batches, I discovered I could speed the process along a bit faster if I chilled the cutouts in the freezer for about 5 minutes.

Partially freezing the dough firms it enough to peel the wax paper away easily.

And the partially frozen cutouts are easier to transfer to a prepared sheet pan for baking.

Keep cutouts chilled until it's time to bake them.  Before they go in the oven, sprinkle them with granulated sugar.

If cutting round shapes, use a skewer or toothpick to poke a few decorative holes - this will help the cookies bake evenly.  This step isn't necessary if you use the message cutters.

Eat 'em plain.

Or turn them into ice cream sammies.  Fun-fun!!

Homemade Graham Crackers

makes two dozen 2.5-inch cookies 

adapted from the cookbook Miette: Recipes from San Francisco's Most Charming Pastry Shop

Printable Recipe 

Ingredients

  • 12 tablespoons unsalted butter, softened (6 ounces)
  • 1/2 cup packed light brown sugar (4 ounces)
  • 2 tablespoons Lyle's Golden Syrup (or honey)
  • 1 1/2 cups all-purpose flour (7 1/2 ounces)
  • 1/3 cup whole wheat flour (1 1/2 ounces)
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • granulated sugar for sprinkling

Directions

To make the dough:

  1. Sift dry ingredients together; set aside. 
  2. In the bowl of a stand mixer, beat butter, brown sugar, and golden syrup together for 5 minutes. 
  3. Add dry ingredients and mix just until combined. 
  4. Wrap dough in plastic wrap and chill for at least 30 minutes, or up to 2 days.

To cut cookies:

  1. Using a rolling pin, roll dough between layers of wax paper to 1/8-inch thickness. 
  2. Use 1/8-inch wooden dowels as a guide. 
  3. Cut shapes from rolled dough and chill well before transferring to a sheet pan. 
  4. I used these scalloped round cutters and these Williams-Sonoma Message Cookie Cutters

To bake cookies:

  1. Preheat oven to 350F. 
  2. Place chilled cookie cutouts on a cool parchment or silpat lined sheet pan and sprinkle with granulated sugar. 
  3. Bake in the center of a preheated oven for 10-13 minutes. 
  4. Cool completely. 
  5. Store in an airtight container for up to 2 weeks.

My Notes - Measuring ingredients like flour and sugar by weight is much more accurate than measuring them by volume so weigh ingredients with a digital scale for the best results.

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