Homemade Graham Crackers 24.000

Dayna Smith for The Washington Post

Holiday Cookies 2009 Dec 9, 2009

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.

Servings: 24

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

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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.

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Recipe Source

From Tiffany MacIsaac, pastry chef at Birch & Barley in Northwest Washington.

Tested by Micki Douglas.

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