Homemade Graham Crackers
It's finally September! Growing up, the start of the new school year and the beginning of fall meant football games followed by bonfires with friends. I know that 2020 is making this mildly impossible, but we can still snatch up bits of the good times.
To me, the best part of a bonfire is the s'mores! Their ooey gooey deliciousness is one of my favorite things in the world. The most underrated part though, is the graham crackers. We're going to be making homemade spiced brown sugar graham crackers, which will really elevate the humble s'more we all know and love. They are simple to make, taste AMAZING and will be a fun activity for the whole family.
Please tag me in your creations on Instagram @blossomandbeebakery. :)
- 7oz AP flour
- 6oz whole wheat flour
- 1t baking soda
- .5t salt
- 8oz room temp butter
- 2/3c brown sugar (preferably dark, cuz yum)
- 3T honey (I get mine from Renfrows in Matthews)
- 3T sugar
- 1T of a spice mix you really enjoy (like pumpkin pie spice) or a sugar mix you have been saving for some reason and never remember to use (been there done that. haha)
- Grab a large bowl and sift in both flours, baking soda and salt. Whisk together.
- Using a stand mixer and a paddle attachment, combine butter, brown sugar and honey. You want it really light and fluffy so let it mix for a while. Remember to scrape the sides and bottom of the bowl so everything gets incorporated evenly.
- Add the flour to the butter mixture. You want to mix this in on low and turn it off as soon as the flour is incorporated and the dough comes together.
- Pat the dough into a disk or square, wrap it up tightly and refrigerate it for two hours minimum. (What's great about this dough is that it can hangout in the fridge for a week if it's wrapped up really well. This way you can make the dough ahead and bake it off when you're ready.)
- When you're ready to bake, preheat your oven to 350 degrees F and line two cookie sheets with parchment paper or your Sweetspot silpat mats ;).
- Cut your dough in half and place between two pieces of parchment. Roll to about 1/8" thick. If you don't have parchment paper, just flour a clean surface and roll there. (Remember to let your dough sit out at room temp for a little bit if you've had it in the fridge for a long time. If it's too hard it'll be a real pain to roll and might crumble.)
- Cut out the dough in any shape your heart desires, I did a few different ones. (No shape is wrong, but if you are making s'mores with these cookies, try to pick a shape where the marshmallow won't go everywhere.)
- You can gather the scaps and reroll about three times. If the dough is getting to soft pop it back in the fridge.
- In a small bowl combine the 3T of sugar with your spice mix and sprinkle them on top of your cookies once you've placed them on a cookie sheet. I went with cardamom, cloves, nutmeg and cinnamon.
- Bake for a total of 16-18 minutes, remembering to rotate the pan halfway through. Graham crackers are firm cookies so you do want them to be nice and set. Unless you want them to be soft and then by all means do what you like! They're your cookies :)
- Move cookies to a cooling rack. They'll get more crisp as they cool.
- Melt a chocolate of your choice in the microwave in 10sec intervals, stirring in between. Pour into a piping bag.
- To make things simple I bought Marshmallow fluff and placed that in a piping bag but you can totally make your own if you're feeling fancy. OR if you have a gas stove, skewer some actual marshmallows and roast them over the flame. (I did that a lot in college and am not ashamed of my s'more dinners. haha.)
- Pipe a well onto half of your cookies with the Marshmallow fluff.
- Fill the wells with the melted chocolate. (Swirl some peanut butter in with the melted chocolate if you're not feeling like straight chocolate.)
- If you have a torch, this is your time to bring it out. I found that the Fluff kept growing and spreading until I lit that stinker on fire. Toast to your preference.
- Top with another cookie and there you have it!
- Buen Provecho!