Miette's Homemade Graham Crackers
How do homemade graham crackers sound? Irresistible if you ask me. That's why I ran straight to the kitchen to make them when I came across the recipe in the Miette Cookbook. I had a lot of fun making them. Flavor-wise they're scrumptious, although the original recipe calls for honey and the honey I used was very strong and a bit overpowering so the next time I made them, I substituted my favorite ingredient, Lyle's Golden Syrup, which adds a beautiful caramel flavor. The dough can be made up to 2 days ahead and the baked cookies can be stored for up to 2 weeks in an airtight container.
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Roll cookie dough between 2 sheets of waxed paper. I find a ball-bearing rolling pin does the job best. To ensure all the cookies turn out the same thickness and bake in the same amount of time, use 1/8-inch wooden dowels as a guide when rolling the dough.
UPDATE: Rolling guides work even better than dowels because they don't roll away from your work surface.
Cut your cookies with your favorite cookie cutters. I love my set of scalloped cutters and my message cookie cutters.
The message cutters are so fun to play with.
Transfer wax paper to a sheet pan and chill until dough is very firm.
When dough is firmly chilled, slide an offset spatula between the cookie dough and wax paper.
After making several batches, I discovered I could speed the process along a bit faster if I chilled the cutouts in the freezer for about 5 minutes.
Partially freezing the dough firms it enough to peel the wax paper away easily.
And the partially frozen cutouts are easier to transfer to a prepared sheet pan for baking.
Keep cutouts chilled until it's time to bake them. Before they go in the oven, sprinkle them with granulated sugar.
If cutting round shapes, use a skewer or toothpick to poke a few decorative holes - this will help the cookies bake evenly. This step isn't necessary if you use the message cutters.
Eat 'em plain.
Or turn them into ice cream sammies. Fun-fun!!
Items used to make this recipe:
(affiliate links)
message cookie cutter set https://amzn.to/3yfyB2V
Lyle’s golden syrup https://amzn.to/3EMJs6F
heavy duty stand mixer https://amzn.to/3lRzeuz
rolling guides https://amzn.to/3yh044d
round dual-sided cookie cutter set https://amzn.to/3IHEzyf
Miette: recipes from San Fran’s most charming pastry shop https://amzn.to/3h7ZOzQ
Homemade Graham Crackers
makes two dozen 2.5-inch cookies
Ingredients
12 tablespoons unsalted butter, softened (6 ounces)
1/2 cup packed light brown sugar (4 ounces)
2 tablespoons Lyle's Golden Syrup (or honey)
1 1/2 cups all-purpose flour (7 1/2 ounces)
1/3 cup whole wheat flour (1 1/2 ounces)
1/4 teaspoon table salt
1/4 teaspoon ground cinnamon
granulated sugar for sprinkling
Directions
To make the dough:
Sift dry ingredients together; set aside.
In the bowl of a stand mixer, beat butter, brown sugar, and golden syrup together for 5 minutes.
Add dry ingredients and mix just until combined.
Wrap dough in plastic wrap and chill for at least 30 minutes, or up to 2 days.
To cut cookies:
Using a rolling pin, roll dough between layers of waxed paper to 1/8-inch thickness.
Use 1/8-inch wooden dowels as a guide.
Cut shapes from rolled dough and chill well before transferring to sheet pan.
I used these scalloped round cutters and these message cookie cutters.
To bake cookies:
Preheat oven to 350F.
Place chilled cookie cutouts on a cool parchment or silpat lined sheet pan and sprinkle with granulated sugar.
Bake in the center of a preheated oven for 10-13 minutes.
Cool completely.
Store cookies in an airtight container for up to 2 weeks.
Note
Measuring ingredients like flour and sugar by weight is much more accurate than measuring them by volume so weigh ingredients with a digital scale for the best results.
adapted from the cookbook Miette: Recipes from San Francisco's Most Charming Pastry Shop
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