ATK Graham Crackers (ATK Kids)

NOTES

1. This recipe is based on one for kids but it is worthwhile for adults to enjoy making! (A subscription may be required.)

2. This recipe is easily doubled, which is how the original recipe was written.

3. Each cracker is about 3" x 3" or cut them in your preferred shape/size.

4. Be sure to leave the baked crackers on the hot baking sheet to crisp the bottom; or experiment with turning the oven off early, leaving the cookies in the oven as they cool to dry them out.

5. The original recipe is written for using a food processor, but making it by hand seems to be pretty easy: cream sugar and softened butter; add dry ingredients; add water, honey, and vanilla.

INGREDIENTS

3/8 cup whole wheat flour (if graham flour isn't available)

1/8 cup all purpose flour

1/8 cup sugar (try caster/baker's sugar....)

1/4 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

pinch of cinnamon

2 Tbl butter

1 Tbl water

1-1/2 tsp honey

1/4 tsp vanilla

PREPARATION

1. Oven to 375; rack in the middle of the oven.

2. Put all dry ingredients into the bowl of a food processor and process for about 3 seconds until combined. Remove blade to be sure all ingredients are incorporated, then replace blade.

3. Sprinkle chilled butter into food processor and process until mixture resembles coarse meal, about 10-12 seconds.

4. Remove blade, dump mixture into a small bowl, and scrape out what gets left behind so you can reincorporate all of it.

5. Return blade and mixture into food processor bowl and pulse a few more seconds until fully combined. 

6. Add water, honey, and vanilla to the food processor and process for 20-45 seconds or until it forms a ball (the food processor might make an awful noise!), then remove the blade and turn out the dough ball, scraping out anything left behind and gently incorporating it into the ball.

7. Transfer the ball to a piece of parchment that is on the counter; place a second piece of parchment on top; and use rolling pin to roll it out into a rough square, about 8" on each side and less than 1/8" thick.

8. If you want a traditional looking graham cracker, use a bench scraper or sharp knife to cut away "rough" edges and reincorporate the dough to the sides of the square; each side should be between 7-1/2" and 8". Otherwise, use cookie cutters to make shapes.

9. For a traditional looking graham cracker, using the bench scraper or knife to cut or deeply score the dough either into 9 squares or into quarters--and each quarter into half--keeping the dough together. 

10. Prick each section with a fork a couple of times.

10. Bake for 8-12 minutes until a deep golden brown and let cool completely on the baking sheet. See Notes for other tips.