Memorial Day is coming up! What are your plans? We usually go camping, or have a BBQ in the back yard, just to lazily soak up the nice spring warm sun that we have been missing all winter! When I think of our backyard BBQ’s or camping, I think of roasting s’mores!
Have you ever made homemade graham crackers? Once you do you’ll never be able to eat those store bought rock hard, tasteless grahams again! SERIOUSLY!
A few years ago I made them for a s'more table at my niece’s wedding reception. In fact, enough for 250 wedding guests to enjoy. It ended up being about 500 graham crackers! I think I can make them in my sleep now! :)
It was a ton a work, but over the top deliciousness. Not only did we make homemade graham’s, but we also made several different types of homemade mallows, from peanut butter, to chocolate, coconut. orange, and strawberry. One of my favorites were the vanilla bean. No surprise, right? :) I’ll be sharing that recipe soon!
I’m not going to lie…It was a lot of work, but worth every minute. They were the most delicious s’mores I’ve ever, not only eaten, but enjoyed!
But… to be honest they really are not that hard to make. Especially when you’re NOT making 500! :)
I like to make a couple batches and put them in the freezer. Some of them I crumble to use for a graham cracker crust whenever I need it. I know they last at least a couple months in the freezer in an airtight container. About a week at room temperature. Make sure they are kept air tight.
You can make these ahead and have plenty for Memorial Day AND plenty for your yummy graham cracker crust desserts to come! They won't disappoint!
- 3/4 cup all-purpose flour, plus more for work surface
- 3/4 cup graham or whole-wheat flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 2 teaspoons of VanillaPura Mexican extract
- 6 tablespoons unsalted butter, softened
- 1/3 cup packed light-brown sugar
- 1 tablespoon honey
- 1 large egg
- In a medium bowl, whisk together flours, cinnamon, baking soda, baking powder, and salt. Using an electric mixer, cream butter, brown sugar, and honey until fluffy, 2 to 3 minutes. Scrape down sides of bowl. With mixer on low speed, add egg, and mix until combined, Add flour mixture, and mix until combined.
- Turn out dough onto a lightly floured surface. Roll between two sheets of parchment to a 1/8-to-1/4-inch thickness. Remove top piece of parchment paper and place dough on a baking sheet. Refrigerate until firm, about 30 minutes. Using a fluted pastry wheel, cut dough into 2 1/4-inch squares and prick dough with a fork to create dotted lines. Transfer to two parchment-lined baking sheets and freeze until firm, about 30 minutes.
- Preheat oven to 350 degrees with racks in upper and lower thirds. Bake graham crackers until golden brown, rotating sheets from top to bottom and front to back halfway through, 12 to 14 minutes. Transfer crackers to a wire rack to cool completely.
Graham crackers can be stored in an airtight container at room temperature up to 1 week. Or longer in the freezer. This recipe makes about 16 crackers. Use a scalloped cookie cutter to make them even cuter!
Recipe adapted from Martha Stewart's Homemade graham crackers.