Aren’t graham crackers just magical?! Who knew they were so easy to make & egg-free to boot. Double win!
You’re going to love these! I use them to make graham cracker crust, witches hat s’mores, & salted graham cracker crumbs for ice cream.
Unbaked dough does not freeze well; however, the baked off dough is excellent frozen.
Homemade Graham Crackers Adapted from Alton Brown
1 1/2 cups coarse ground wheat flour
1/3 cup flour
1/3 cup light brown sugar, packed
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/8 teaspoon cinnamon
6 Tablespoons unsalted butter, cold, cut into Tablespoons
5 Tablespoons maple syrup
3 Tablespoons heavy cream
1/2 teaspoon vanilla
In the bowl of a food processor, add the first 7 ingredients and pulse until combined. Add in the cold butter and pulse until the mixture looks like sand.
Add in the maple syrup, heavy cream, and vanilla, and pulse until the mixture comes together. Then scoop the dough out onto plastic wrap, wrap it up, flatten it into a disc and put in the refrigerator for at least 30 minutes.
In the meantime, preheat the oven to 325 degrees.
Once the dough has chilled, unwrap it and cut it in half. Lightly dust a sheet of parchment paper with flour and roll one half of the dough out on it in a thin layer.
At this point you can use a pizza cutter to cut a perfect rectangle and individual squares, or you can bake the whole off as is – I usually do this when I’m making graham cracker crust or salted graham cracker crumbles out of it.
Then you need to prick the dough with a fork so the dough bakes evenly. Bake on a cookie sheet in the oven for 15-20 minutes. Let cool on the cookie sheet. This is important as it helps the cookie harden!