Homemade Graham Crackers
Though these buttery, cookie-like crackers were designed for the Ultimate S'more, they taste good enough to eat on their own. The recipe comes from Cindy Pawlcyn, chef-owner of Mustards Grill in Napa as well as Cindy's Backstreet Kitchen and Go Fish (both in St. Helena, California).
This recipe goes with The Ultimate S'more
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- Calories: 103
- Calories from fat: 50%
- Protein: 1g
- Fat: 5.9g
- Saturated fat: 3.7g
- Carbohydrate: 12g
- Fiber: 0.4g
- Sodium: 92mg
- Cholesterol: 15mg
- 3/4 cup butter, at room temperature
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon honey
- 1 1/4 cups all-purpose flour
- 1/3 cup whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1. Beat butter, sugars, and honey in a large bowl with a mixer until smooth. In another bowl, mix dry ingredients. Add to butter mixture and beat until blended.
- 2. Divide dough in half and roll each half between 2 sheets of parchment paper into an even 10- by 12-in. rectangle. Slide each set onto a baking sheet and freeze until firm, about 10 minutes. Preheat oven to 300°.
- 3. Pull off top parchment. Cut dough on pans into 2 1/2- by 4-in. rectangles. Bake until deep golden brown, 13 to 18 minutes; swap pans halfway through. Cut crackers again on lines.
- 4. Let crackers cool on pans 2 to 3 minutes. Separate pieces and transfer to cooling racks.
- Make ahead: Up to 1 week, airtight; or freeze up to 2 months.
- Note: Nutritional analysis is per cracker.
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