Homemade Graham Crackers

This is a recipe I have been meaning to post since I started my blog. Typically, store-bought graham crackers are rather stale tasting and too crunchy, but the homemade version reminds one of shortbread. I prepared a batch of these in preparation for a mixed berry cheesecake recipe that caught my attention. Even those of my friends who were skeptical about graham crackers were surprised. Easy to make and just plain good on their own, but also a perfect alternative for recipes calling for graham cracker crumbs.

Homemade Graham Crackers

Recipe by Lisa Turner Published on May 9, 2010 Homemade graham crackers are easy to make and have a fresh “shortbread” flavor that the store-bought crackers can’t beat — they’re wonderfully soft and chewy right out of the oven too! Print this recipe Ingredients: 2 cups spelt or unbleached white flour 1/4 cup whole wheat flour 1/2 cup packed brown sugar 1 teaspoon baking soda 1 teaspoon sea salt 1/2 cup unsalted butter, softened 1/4 cup sesame oil 1/4 cup water Instructions: Preheat an oven to 425°. Combine all of the ingredients in a large bowl and mix well to combine. Transfer the dough to an unsided cookie sheet or, alternately, the underside of a baking sheet. Flour a rolling pin and add a bit of flour to the dough, and roll out to desired thickness — about 1/2-inch. Add more flour as necessary to prevent sticking. Lightly score the crackers two inches apart with a paring knife. Prick with a fork in even lines. Bake for 8 to 10 minutes or until golden brown. Cool for a few minutes, and then cut on the scored lines. Crush up for your favorite graham cracker treat, or just enjoy them as is. Makes about 2 dozen crackers

Other treats from Lisa's Vegetarian Kitchen:
Peanut Butter and Blueberry Shortbread Bars
Jalapeno Cheddar Shortbread
Rosemary Parmesan Shortbread

On the top of the reading stack: Six Tales of the Jazz Age and Other Stories by Scott Fitzgerald

Audio accompaniment: Live from Mars by Ben Harper