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| Miette's Homemade Graham Crackers - ButterYum |
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..jpg)
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..jpg)
And the partially frozen cutouts are easier to transfer to a prepared sheet pan for baking..jpg)
Keep cutouts chilled until it's time to bake them. Before they go in the oven, sprinkle them with granulated sugar..jpg)
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.
This recipe is being shared over at Yvonne's blog StoneGable and Mangia Mondays.
