Homemade Graham Crackers

I was surprised with the cutest new little cookbook from my mother-in-law last week! It's called Miette, and they are a bakery in San Francisco. You have to check this cookbook out! (and bakery if you're in the area sometime!). This book is adorable. The edges are scalloped, each page has a different background--it is so cute!



There was a recipe for homemade graham crackers, which I have been wanting to make lately, so I was able to try them last weekend. Homemade graham crackers are such a treat. There used to be this local restaurant that had on their dessert menu, homemade s'mores, and the graham crackers were amazing! Ever since I had them, I've wanted to try to make my own and was excited to find a recipe in my new book!

I thought it would be hard to make homemade graham crackers, but it was a pretty easy process. And they turned out pretty good--they tasted a little more "cookie" like than I wanted, but the flavor was great :) I haven't had one from their bakery, but I'm curious to know if they taste more like a graham "cracker" or "cookie". Well, if you're in the mood for a crispy treat, you should try these!

Ingredients:
-1 1/2 cups all-purpose flour
-1/3 cup whole-wheat flour
-1/2 tsp. kosher salt
-generous 1/4 tsp. ground cinnamon
-2/3 cup unsalted butter, at room temp.
-1/2 cup firmly packed light brown sugar
-2 Tbsp. honey

1. Sift together both flours, salt and cinnamon into a bowl. Set aside.



2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and honey and beat until fluffy, about 5 minutes.



3. Add the dry ingredients to the butter mixture in three additions, beating just until combined after each addition. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling, or for up to 2 days.



4. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

5. Unwrap the dough and place between two sheets of waxed paper. On a clean work surface, roll out to a thickness of about 1/4 inch. Using a 3 1/4 inch round cookie cutter with a scalloped edge (or any cookie cutter of your preference!), cut out the graham crackers. Arrange on the prepared baking sheet, placing the cookies about 1/2 inch apart.



Bake until golden brown, 10-12 minutes. Transfer to a wire rack and let cool completely. They should snap crisply when cooled.



6. Gather up the dough scraps, reroll, and cut out to make more cookies. Bake as directed and let cool. Store in an airtight container for up to 2 weeks.