If you wanna be all cool roasting marshmallows with homemade graham crackers, this is your recipe. OR, maybe a nice, honey graham cracker & some hot chocolate? Let's go.
R E C I P E
1/3 cup whole milk
1/4 cup honey
1 teaspoon vanilla extract
2 1/2 cups flour (GF option: use Bob Red Mill 1 for 1 flour)
1 teaspoon baking soda
3/4 ground cinnamon (can't go wrong with more though)
1/2 teaspoon sea salt
3/4 cup packed light brown sugar
7 tablespoons COLD unsalted butter cut into cubes
Prep 4 pieces of parchment paper - extra flour & a rolling pin.
Stir milk, honey, vanilla together in a bowl - set aside.
Put all dry ingredients into a food processor & pulse a few times.
Add brown sugar to food processor, pulse in.
Add cold butter cubes and incorporate. Slowly add wet ingredients while pulsing in butter. Soon the dough will form a ball. Use a spatula to wipe down sides to ensure all ingredients are incorporated.
Once the dough has been formed, split in half and put on a floured parchment. Form into a rough square & cover with a second sheet of parchment. It will be sticky during this process. Roll lightly until its a little larger than the size of a piece of paper.
Do this again with the other half of dough & freeze.
After 2/3 hours, preheat the oven to 350 degrees.
Take out one of the halves of dough. Use a pizza cutter to cut your sizes. After, use a fork or toothpick to make holes in your dough. You can leave them close together when they bake.
If you have extra dough, just combine & re-roll into new grahams.
Do the same process with the remaining half of dough. While you're working with the other half, chill the first half.
Bake grahams for 18-20 minutes. Once cooled, separate the grahams.
E N J O Y