Crispy Whole Wheat Graham Crackers

Name: Crispy Whole Wheat Graham Crackers
Total time: 45 min
Yield: 2 servings
Ingredients: 3/4 cup (5 1/2 ounces) sugar; 1 1/2 teaspoons baking soda; 1/2 teaspoon Diamond Crystal kosher salt (half as much if iodized); 1/4 teaspoon ground cinnamon; 1 tablespoon vanilla extract; 1/4 cup (3 ounces) golden syrup, such as Lyle’s, sorghum, unsulfured molasses (not blackstrap), or honey; 1 1/2 sticks (6 ounces) unsalted butter, solid but creamy—about 70°F; 2 1/2 cups (12 ounces) whole wheat flour (not stone-ground or white whole wheat), plus more for dusting

These crispy whole wheat graham crackers are made with sugar, butter, whole wheat flour, and a few other simple ingredients, offering a homemade twist on a classic snack.

VEGETARIANQUICKBAKINGDESSERT SNACKCRISPY

Active: 45 minutes
Total: 45 minutes

Ingredients

Serves/makes 2

3/4 cup (5 1/2 ounces) sugar
1 1/2 teaspoons baking soda
1/2 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1/4 teaspoon ground cinnamon
1 tablespoon vanilla extract
1/4 cup (3 ounces) golden syrup, such as Lyle’s, sorghum, unsulfured molasses (not blackstrap), or honey
1 1/2 sticks (6 ounces) unsalted butter, solid but creamy—about 70°F
2 1/2 cups (12 ounces) whole wheat flour (not stone-ground or white whole wheat), plus more for dusting

Instructions

Make the dough

Combine sugar, baking soda, salt, cinnamon, vanilla, golden syrup, and butter in the bowl of a stand mixer fitted with a paddle attachment.
Mix on low speed to moisten, then increase to medium and beat until somewhat light, about 3 minutes.
Reduce speed to low, add whole wheat flour, and mix to form a soft dough.
Scrape dough onto a work surface and knead gently to form a ball.
Divide in half.
Use immediately or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.

Roll and bake the dough

Adjust oven rack to middle position and preheat to 350°F.
Generously flour a large sheet of parchment and place one portion of dough in the center.
Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again.
Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin.
Slide onto an aluminum baking sheet and brush away excess flour.
Repeat with remaining dough.
For grocery store look-alikes, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick (a strictly cosmetic procedure).
Otherwise, leave the dough uncut.
Bake until crackers are tawny brown and firm, though your fingertip may leave a faint indentation, about 20 minutes.
Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel.
Cool to room temperature directly on the baking sheets.
Enjoy scrap pieces as a snack, or pulverize into crumbs.
The grahams can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.