Graham crackers must be one of my favorite foods of all time. If I forget about biscuits for a moment or two, that is. I don’t even need chocolate and marshmallow to love graham crackers, but if you have them handy, well, all the better.
I used to buy graham crackers every so often, mostly when I was down and needed to cheer myself up. (Graham crackers and Hawaiian Punch are the two no fail remedies for sad me.) Then I started making my own and I tended to make them more often than I bought them, mostly because they went from cure-all to wellness program — who can be sad when there are homemade graham crackers around?
Some day, I’ll figure out homemade Hawaiian Punch.
This recipe is adapted from Home by David Page and Barbara Shinn. I actually didn’t do much to it, though in their recipe you use half and half cake flour and bread flour. Cake flour is 8 – 10 percent protein and bread flour 12 – 14 percent protein. Since AP is 8 – 11 percent, I just added a bit of gluten. It’s easier than storing bunches of different kinds of flour in the pantry. Also, I doubled the recipe.
5 cups AP flour1 cup whole wheat flour
1 tablespoon vital wheat gluten
1 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1 1/2 sticks butter, softened
1 cup honey
1 teaspoon vanilla
1 scant cup water
- Preheat oven to 325F.
- Combine dry ingredients in mixer with dough hook.
- Add wet ingredients slowly, mixing until just combined.
- Roll out dough until 1/8″ thick.
- Cut into rectangles
- Bake on ungreased cookie sheet until edges are browned, 7 minutes or so.
- Cool on the baking sheet.
- Store in airtight container, they’ll last a good long while (unless you are depressed).
- Curing sadness.