S’mores with Homemade Graham Crackers

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If you like s’mores, you need to try these.  S’mores made with these graham crackers are life changing.  And yes, these are definitely more work than opening a box of store bought crackers, but I promise, they are worth every minute you put into them.
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We had these graham crackers at our summer garden party and people were snacking on them without even using them for s’mores and they loved them. These are some very delicious crackers.  You’ll be invited to every bonfire in the neighborhood if you’re bringing these along!

HOMEMADE GRAHAM CRACKERS (FOR S’MORES)

Makes approximately 32 three-inch squares

Ingredients

1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed light-brown sugar
2 tablespoons honey

Directions

Preheat oven to 350º. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.

Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.  (If it’s too dry and not sticking together, add water, a little at a time, until the dough can stick together – but don’t get it too wet).

Turn out dough onto a well-floured surface, and divide in half. Roll out one half of dough to about 1/8 inch thickness. Trim edges of dough with fluted pastry wheel to form a rectangle. Using fluted pastry wheel, divide into 3-inch squares.  (Or use a square cookie cutter if you have one).  Save your scraps to re-roll.

Poke holes in the dough using a fork or toothpick. Transfer squares to a cookie sheet lined with parchment paper {the crackers do not expand much, they can be close together, but not touching}.

Bake, rotating halfway through, until dark golden brown, 9-12 minutes (they will be crispier if baked a little longer). Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

Repeat with remaining dough and your scraps.

Bring along to your next bonfire and enjoy!!
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Tips:

  • Best served with two perfectly roasted marshmallows – they’re a bit bigger than normal graham crackers…more for you!
  • These freeze well, make them ahead and keep them in the freezer, ready & waiting for the next bonfire. (To thaw, just leave out at room temperature for a bit)

Happy marshmallow roasting!

Manda

 

Slightly adapted from Martha Stewart

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