Miette's Homemade Graham Crackers

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Miette's Homemade Graham Crackers - ButterYum

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.  Flavorwise they're scrumptious, although the original recipe called for honey which I found to be a bit over powering so I substituted my favorite ingredient, 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..


Roll cookie dough between 2 sheets of wax 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.


 Cut your cookies with your favorite cookie cutters.  I love my set of scalloped cutters and my Williams-Sonoma 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.


 Transfer cookies to a parchment or silicone lined sheet pan.

OR

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!!

Homemade Graham Crackers
makes two dozen 2 1/2-inch cookies 
adapted from the cookbook Miette: Recipes from San Fransisco's Most Charming Pastry Shop
Printable Recipe

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

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 wax 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 a sheet pan.  I used these scalloped round cutters and these Williams-Sonoma 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 in an airtight container for up to 2 weeks.

My Notes - 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.