Homemade Graham Cracker Recipe For Tabletop Smores Food

HOMEMADE GRAHAM CRACKER RECIPE FOR TABLETOP S'MORES

Steps:

• Sift flours, cinnamon if using, soda and salt together.
• Mix butter and sugars together. Add honey, egg and vanilla and continue to mix.
• Add dry ingredients in three batches, mixing just until ingredients are combined and come together in a ball.
• Divide dough into 3 equal portions. Place each dough ball inside of lightly floured gallon-sized zippered plastic bag. If dough is very soft, refrigerate for 15-30 minutes.
• Remove from refrigerator and use a rolling pin to roll dough out inside plastic bag until evenly distributed and the same thickness everywhere. If wrinkles develop, use your hand to smooth out bag.
• Place plastic bag in the freezer and leave until hard. Dough will keep in the freezer for several weeks.
• When ready to bake, use scissors to barely trim edges from 3 sides of the bag. Carefully pull plastic from one side (the ugliest side). Place ugly side down on parchment paper or a silicone mat. Peel other side of plastic from dough.
• Use large knife or pizza cutter to make 16 equally sized squares. Make 4 holes in each wafer with a wooden k-bob skewer. Sprinkle with sparkling or sanding sugar. If making cinnamon grahams, add a bit of cinnamon to granulated sugar and sprinkle crackers.
• Bake at 350˚F for 13 minutes.
• Remove from the oven and re-cut the squares in the same place as previously cut.

HOMEMADE GRAHAM CRACKERS

Steps:

• Combine all the dry ingredients, then cut in butter and shorting.
• Mix the rest of the ingredients together, except extra sugar, then pour into the flour mixture. Stir to combine then form into a ball and place into the fridge for a while (I did about 30 minutes). Note you may need to add more molasses or honey if you feel the dough it not coming together well.
• Preheat oven to 350°F.
• Roll dough out onto a floured surface until thin, then cut into about 16 rectangles. If the dough cracks, just press it together with your fingers.
• Place on an ungreased cookie sheet and bake for about 15 minutes OR until lightly browned and crisp. This really matter on how thin you roll the dough.
• If desired, sprinkle the tops with extra sugar before baking, pressing the sugar onto the tops of the squares with the rolling pin to adhere the sugar. Also this dough tends to crack a lot, that's okay, just press it back together with your fingers.

60'S INDOOR S'MORES WITH HOMEMADE GRAHAM CRACKERS

Steps:

• If you're not making the s'mores right away, just pipe the marshmallow directly onto powdered sugar covered cookie sheets and let set until ready to use, at least 1 hour or overnight. If you're serving them right away, lay half of the graham crackers on a cookie sheet. Top with chocolate pieces to cover, then pipe "kisses" of marshmallow to cover the chocolate. (If using store-bought marshmallows, place 3 marshmallows on top of the chocolate layer. Leftover homemade marshmallows should be stored in airtight containers.) Heat the oven to 400 degrees F. Bake until the marshmallow is puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.
• Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.
• Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons cold water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff and mostly cooled. Transfer to a pastry bag with a large plain tip.
• In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.
• Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

HOMEMADE GRAHAM CRACKERS

Steps:

• Preheat the oven to 325°F/165°C Have ready two baking sheets, with parchment to match.
• Whisk dry ingredients together in a medium bowl. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until crumbly.
• In a separate bowl, stir the honey into the milk to dissolve. Add the liquid ingredients to the dry, tossing with a fork until it comes together. If it seems to require more liquid to come together, add a little extra milk.
• Turn the dough onto a well-floured surface and fold it over gently 10-12 times until smooth (I found a metal bench scraper to be quite helpful here). Divide the dough in half, and form each half roughly into a rectangular shape. Work with one half at a time, keeping the other half covered.
• On the counter, lightly flour one of your parchment sheets and a rolling pin. Roll one piece of dough on the parchment, adding a little more flour as necessary, into a rectangle about 10″ X 14″ (almost the size of your parchment). The dough should be about 1/16″ thick. Trim the edges to make a clean rectangle and dock evenly with a fork.
• Using a pizza or pastry wheel, cut the dough into 16 rectangles. Lift the parchment onto your baking sheet. There is no need to separate the cookies- they will bake together, but will break apart easily along the pre-cut lines when slightly cooled.
• Repeat the last two steps for your other half of dough.
• Bake for 15 minutes, or until medium gold all over (mine took a little longer). Let the crackers cool on the pan until just barely warm. Carefully snap crackers apart and cool them completely on a rack, before wrapping them tightly for storage.