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Homemade Graham Crackers… watch out Nabisco, these are addicting!
Sift the dry ingredients (flour through salt on the above list) into a large bowl, resifting any bits of flour or other ingredients that may remain in the sifter. Set the bowl aside.
In a medium bowl, whisk together the melted butter, honey, molasses, and milk.
Pour the wet ingredients over the dry ingredients and stir until you have a moist cookie dough. Press the dough into a disk, wrap in plastic wrap, and chill for a minimum of 1 hour or up to 3 days.
Preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or spray lightly with cooking spray.
Dust a work surface with flour. Remove the dough from the refrigerator and divide it in half – working with one half while keeping the other half in the refrigerator so it remains chilled.
Use your hands to flatten the the first half of the dough until it is 1/2 inch thick. Dust the counter and both sides of the dough with flour. Then use a rolling pin, to roll out the dough until it is 1/8-inch thick. Move the dough around frequently to make sure it isn’t sticking to your work surface. If it is, slide a pastry scraper under the dough and dust the counter or the dough with some more flour.
Use a sharp floured knife to cut the dough into 5-by-2.5-inch rectangles and transfer the shapes onto the prepared baking sheets. “Score” these rectangles into traditional quarters using a knife without totally separating them (this keeps the lines showing after baking). Then, using a fork or a skewer, press holes into the surface of the cookies at even intervals (see photo).
Stir the cinnamon and sugar together and sprinkle each cookie with a few pinches of the mixture. OR alternatively, sprinkle with plain raw sugar and no cinnamon if you prefer!
Bake for 15 to 17 minutes, rotating the pans halfway through. The grahams are ready when the edge is a darker shade of brown than the rest of the cookie. Remove from the oven and allow to cool on a rack so the grahams become crisp.
Repeat with the remaining half of the dough.
These cookies are best eaten once cooled. They will keep in an airtight container for up to 3 days (if they last that long!).
Note: I did find Graham Flour at King Arthur!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!