These graham crackers are life-changing.
There’s nothing more satisfying than knowing that you made your snappy, crunchy graham crackers from scratch. They’re amazing to use for your cheesecake bases, on their own as a snack and so much s’more!
Happy Autumn season everybody! I can’t believe that it’s already October! Time has been flying by so fast ever since the school year started and unfortunately blogging and baking as been put on the back burner.
But, it’s Thanksgiving weekend in Canada so I’ve been using it wisely by catching up on blog posts. Although…that also means I’m not exactly doing my lesson planning but life’s a little give and take right?
Okay I think I have rambled enough now and I better get to the point of this blog post before I go on some more because I tend to be quite the talker.
Something that has always been on my baking list has been graham crackers. I rarely ever buy them because we aren’t a cheesecake loving household but I have been craving those little Teddy Graham crackers lately so I decided to try to make them myself.
To be perfectly honest, I didn’t know how these would turn out because the dough was quite difficult to work with since it was so soft. This was probably because the heat was on at home. At first I tried adding more flour into it but it just made the cookies turn out try so when you make this dough yourself, I recommend chilling it in the fridge for a good half hour before trying to roll it out other wise you’ll have to deal with really sticky dough and no one wants to deal with that.
- 1 cup all purpose flour
- ¼ cup whole wheat flour
- ⅛ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- pinch of salt
- ¼ cup unsalted butter, softened
- ¼ cup maple sugar (or granulated sugar)
- 2 tablespoons brown sugar
- In a large bowl, cream the butter, maple sugar and brown sugar together until fluffy.
- Sift in the all purpose flour, whole wheat flour, cinnamon, baking soda and salt. Mix until a dough forms.
- Turn the dough out onto a piece of parchment paper or silpat so it doesn't stick to your table and roll it out until it's ⅛" thick. Refrigerate the dough for 30 - 45 minutes until firm.
- Preheat the oven to 350F. Remove the dough from the fridge and cut out shapes with cookie cutters. Transfer the cookie cutouts onto a lined baking sheet
- Bake at 350F for 10 minutes, remove the baking sheet, rotate the pan and bake for another 8 - 10 minutes. The bottoms and edges should be golden brown.
- Let cool for 10 minutes before consuming.