Homemade Graham Crackers

Happy Easter everyone! I am not going to be preparing a big holiday meal this year but I do have some of my favorite Easter recipes listed here.

I recently had the chance to pick up a new very cool looking product to try. Have you seen Philly Cream Cheese's new Ready-To-Eat Cheesecake Filling. Awesome idea for people like myself (my whole family actually) that LOVE cheesecake in any form. The tub of filling costs a little under $5 which is comparable to the amount you would probably spend when buying the ingredients to make your own cheesecake filling. I first planned to just purchase (or make) a graham cracker crust to serve this new found confection, but when I remembered a recipe I had seen on The Baking Sheet for Homemade Graham Crackers, I couldn't resist making them. We made "Cheesecake Sandwiches" with them and the new Philly filling and were they good! If your grocer offers this product I highly suggest you give it a try :0)


Here's the Graham Cracker recipe...

Homemade Graham Crackers
(from The Baking Sheet)

1/2 cup all-purpose flour
1 3/4 cups whole-wheat flour (I used Organic Graham Flour from Hodgson Mill)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into 1/2 inch cubes
2 tablespoons honey
2 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla extract

In a food processor, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and process until the mixture resembles coarse meal, about 30 seconds or so. Add the honey, molasses, water, and vanilla. Mix until the dough starts to come together in a ball, another 30 seconds. Scrape dough out of the mixer.

Between 2 sheets of waxed or parchment paper, roll the dough 1/8-inch thick. Chill for at least 1 hour, until firm (I chilled for several hours).

Preheat oven to 350F. Retrieve dough and roll it a bit more if it is not yet 1/8-inch thick. With a sharp knife or pizza cutter, cut into 2-inch squares. Arrange the crackers on parchment lined baking sheets. With a toothpick, prick several holes in each cracker.

Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool on the pan.

Yield: 48 crackers