Homemade Organic Graham Crackers

This recipe doesn’t use Graham flour, but the whole wheat flour turned out just fine.  If you’re a purist, use organic Graham flour instead of the whole wheat flour.  This is a slightly adapted version of Alton Brown’s recipe which can be found at Food Network.

Here’s What You’ll Need:

  • 1 1/4 cup organic whole wheat flour
  • 1/4 cup organic non-bleached white flour
  • 1/3 cup organic light brown sugar
  • 3/4 tsp. Homemade Baking Powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. Real Salt
  • 1/8 tsp. organic ground cinnamon
  • 6 Tbsp. organic pasture butter, cut into 1/4-inch cubes and chilled
  • 1/3 cup organic blackstrap molasses
  • 3 Tbsp. organic grass-fed whole milk
  • 1/2 tsp. Homemade Organic Vanilla Extract

Here’s How I do it:

  1. Place both flours, sugar, baking powder, baking soda, salt and cinnamon into a medium-sized mixing bowl.
  2. Add the butter and mix until the mixture resembles cornmeal.
  3. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute.
  4. Press the ball into a 1/2-inch thick disk, cover with a tea towel, and refrigerate for 30 minutes.
  5. Preheat the oven to 325° Fahrenheit.
  6. Take the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper.
  7. Roll the dough out until it is 1/8-inch thick.
  8. Slide the rolled dough and parchment paper onto a half sheet pan.
  9. Remove the top sheet of parchment paper.
  10. Cut the dough, using a pizza cutter, into 2-inch square pieces by making vertical and then horizontal cuts all the way across the dough.
  11. Trim off any excess.
  12. Using a fork, poke holes all over the top of the dough.
  13. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken.
  14. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely.
  15. Once completely cool, break into individual crackers.
  16. Store in an airtight glass container for up to 2 weeks.
  17. Enjoy!

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