Work quickly with this dough, as it tends to soften fast and get sticky. Top with the cinnamon-sugar mixture, or use a royal icing and decorate these crackers for the holidays.
Make Ahead: The dough needs an hour in the refrigerator to chill thoroughly. It can be rolled into logs and frozen for up to 1 month. The crackers can be stored in an airtight container for up to 1 week.
Yield: Makes 2-by-3-inch crackers
- For the graham crackers
- 9 tablespoons plus 1 teaspoon unsalted butter, at room temperature
- 3/4 cup plus 1 tablespoon sugar
- 3/4 cup plus 1 tablespoon flour, plus more for rolling
- 1 1/3 cups whole-wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons buttermilk
- For the topping (optional)
- 1 cup sugar
- 1 tablespoon ground cinnamon
For the graham crackers: Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until light.
Combine the flours, baking powder and salt on a sheet of parchment paper or wax paper.
Reduce the speed to low; add the flour mixture, then the buttermilk, in several increments, ending with the flour, beating to form a soft dough. Divide in half, then wrap each portion in plastic wrap. Refrigerate for 1 hour or until well chilled.
For the topping (if using): Combine the sugar and cinnamon in a bowl.
Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line 2 rimmed baking sheets with parchment paper.
Lightly flour a work surface. Working with 1/2 portion at a time (keeping the others chilled), lightly flour the top of the dough. Roll out to a rectangle with a thickness of slightly less than 1/4 inch. Use cookie cutters to cut into shapes, or use a sharp knife and a ruler to cut the dough into 2-by-3-inch rectangles. Place the unbaked crackers on the baking sheets, spaced 1/4 inch apart. Sprinkle evenly with the topping, if using. Reroll the dough only once, saving/baking the scraps for another use.
Bake for 6 to 8 minutes, then rotate the baking sheets top to bottom and front to back. Bake for 6 to 9 minutes, until golden brown and baked through. Let cool on the baking sheets before serving or storing.
From Tiffany MacIsaac, pastry chef at Birch & Barley in Northwest Washington.
Tested by Micki Douglas.
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