How To Make Your Own Homemade Graham Crackers Food

HOMEMADE HONEY GRAHAMS

Steps:

• Whisk together first 8 ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed., Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets. , Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
• Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

GRAHAM CRACKERS

Steps:

• Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

HOMEMADE GRAHAM CRACKERS RECIPE

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together for 2 minutes, until combined.
• Add in the vanilla, baking powder, baking soda, and salt and mix for 30 seconds until evenly incorporated.
• Turn the mixer to low and add in the flours and milk in alternating portions, beginning and ending with the flour. Mix until combined. Dough will be thick.
• Form the dough into a ball and flatten into a disk.
• Wrap the disk in plastic wrap and refrigerate for 4 hours or overnight.
• When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• On a lightly floured surface, roll the dough out to 1/8-inch thickness.
• Using a knife, or pizza cutter, cut into 3.5×2.5- inch rectangles.
• Sprinkle the granulated sugar evenly onto the pieces, pressing lightly into the dough. Prick the dough with a fork to create the store-bought look. Place onto the prepared baking sheet 1/2- inch apart.
• Bake for 9-11 minutes until the edges are lightly golden. Transfer to a wire rack to cool completely.

HOMEMADE GRAHAM CRACKER CRUST

Steps:

• In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate., Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling.

HOW TO MAKE CRACKERS

Steps:

• Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12-15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.

HOMEMADE GRAHAM CRACKERS RECIPE

Steps:

• Line 2 large cookie sheets with parchment paper, set aside.
• In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.
• Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs. You can also do this in a food processor.
• In a separate jug, whisk together the milk, honey, and vanilla.
• Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft.
• Wrap in plastic and chill for at least 1 hour so it's easy to roll. Like previously mentioned this is a very soft dough, so the longer it chills the better.
• On a well-floured surface, roll out the dough to a little more ¼ inch thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much.
• Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on either side of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.
• Bake the cookies at 350°F (180°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not crunchy.
• Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat as is or use them to make S'mores.

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.

HOW TO MAKE YOUR OWN HOMEMADE " GRAHAM CRACKERS "

Steps:

• Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
• Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
• In a separate bowl, mix the honey, molasses, water and vanilla.
• Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
• Form the dough into a ball.
• Cover and chill for several hours.
• Cut the dough in half and let it sit for 15 minutes at room temperature.
• Sprinkle a piece of wax paper with whole wheat flour.
• Roll out one of the dough pieces flat to about 7 x 15 inches.
• If the dough cracks or breaks, just pinch the edges back together.
• Poke a fork into the dough at 1/2-1" intervals.
• Then cut into 2 1/2" squares.
• Use a spatula to move the squares to a large, ungreased baking sheet.
• You can place them close together.
• Repeat with the other half of the dough.
• Bake in the center of the oven for 15 minutes at 350 deg F or until lightly browned on the edges.
• Store at room temperature in an airtight container.
• Will keep up to a month (Remember there are no preservatives).

PRALINE GRAHAMS

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Break the graham crackers at indentations; place in a single layer in pan. , In a small saucepan, combine butter and brown sugar. Bring to a rolling boil over medium heat; boil for 2 minutes. Remove from the heat; add nuts. Pour over crackers. , Bake at 350° for 10 minutes or until lightly browned. Let stand for 2-3 minutes. Remove to a wire rack to cool.

HOMEMADE GRAHAM CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet. Whisk together the flour, baking powder, and cinnamon in a bowl; set aside.
• Use an electric mixer to beat the butter and brown sugar together until light. Stir in the flour mixture. Slowly pour in the water; stir until dough is formed. Refrigerate dough for 30 minutes.
• On a well floured board, roll dough to between 1/8 and 1/4 inch thick. Use a knife or cookie cutter to cut dough into squares or rectangles. Transfer crackers to prepared baking sheet.
• Bake in preheated oven until light brown, 11 to 13 minutes. Remove crackers from oven. Use a fork to pierce multiple holes on tops of crackers.