Graham Crackers

When I offered my toddler a graham cracker she nodded and said, "Graham-mama cracker". How cute is that? (Grandmama is what I call my grandmother) Here is a super delish recipe for

"Graham-mama Crackers":

2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
1 cup brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons cold butter, cut into 1-inch cubes
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons pure vanilla extract

In the bowl of an electric mixer combine the flour, brown sugar, baking soda, and salt. Mix on low to incorporate.
Add the butter and mix on low, until the mixture is the consistency of a coarse meal.

In a small bowl, whisk together the honey, milk, and vanilla extract.
Add to the flour mixture and mix on low until the dough barely comes together. It will be very soft and sticky.

Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours.

Divide the dough in half and return one half to the refrigerator.
Flour the work surface and roll the dough about 1/8 - 1/4 inch thick. It will be sticky, so flour as necessary.
Cut out crackers with pizza cutter. I cut mine into 3X3" squares.
Gather the scraps and add to other half of dough still chilling.
Place the crackers on parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough and scraps.

Mark a vertical line down the middle of each cracker with the back of a knife. Then prick the dough on each side of the dividing line with a fork.

Bake at 350 degrees for 15-20 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. Watch them carefully so that they don't burn.

I had never made crackers before and this was the only recipe I could find that didn't call for special flour like graham or whole wheat. I only had unbleached all purpose on hand that day. So I gave these a try. Make sure you don't roll them out too thin unless you want them to be very, very crunchy. These are a little crunchy, a little chewy, and oh so tasty! I don't know how long they will stay fresh in a zippy bag because they only lasted 2 days in our house. They are so good! I will make these again.
*Update* I did make these again to take on a camping trip and we made s'mores with them. Recommended!! (Also see my homemade kosher marshmallow recipe)

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