Whole Wheat Graham Crackers
From Whole Foods
I swear I’m not going off the deep end. But I can see how you might think that, what with my recent creation of something so utterly purchasable – graham crackers. But just hear me out. I gave up refined grains for Lent (except on Sundays when my Aunt who is an amazing baker offers me homemade biscotti….and on Saturdays after midnight when I find myself at my favorite late-night pizza place…I think I need to do a Hail Mary or something, oy). So why not just wait until after Lent to have a graham cracker? Good question, with a good answer: my 8th annual wine and cheese party is this weekend and the dessert menu features cheese cake. Ahhhh, it’s all coming together now, right!? So yeah, for no reason other than to crumble them up and use them in a cheesecake crust, I made homemade whole wheat graham crackers. I figured they wouldn’t taste very good on their own, but combined with melted butter and covered in cream cheese they’d be a suitable substitute. I certainly never expected that they’d not only be delicious, but that I would have a seriously hard time stopping myself from eating them all before they meet their crusty fate. Right now they are sitting on top of my fridge mocking me in their sugary goodness. I might just have to make a second batch before Friday…
- 1 1/4 cup(5oz) whole wheat flour
- 1 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp cold butter, cut into small pieces
- 2 egg whites, divided
- 6 Tbsp dark brown sugar
- 2 Tbsp honey
- 1 Tbsp vanilla extract
- 3 Tbsp raw or turbinado sugar
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, cinnamon, baking soda and salt.
- Add butter and work into the flour with your fingertips until it’s broken down into tiny butter bits covered in flour, like a course meal.
- In a medium bowl, whisk together 1 egg white, dark brown sugar, honey and vanilla. Pour mixture into the dry ingredient bowl and use your hands to mix until a sticky dough forms.
- Flour the counter VERY well. Take half the dough, form a nice ball and plop it on the counter. Use a floured rolling pin to roll it to about a 10×10-inch square. Use a bench scraper or knife to cut it into little rectangles – like the small size ones that you break a graham cracker sheet into. Transfer to one of the baking sheets. Repeat with the other half of the dough.
- Use a pastry brush to spread the remaining egg white* on top of each cracker. Sprinkle with raw sugar.
- Bake 12-14 minutes until dark brown and fragrant. Remove from oven and pull the parchment onto the counter so the cookies can cool. They will harden as they cool.
Makes about 2 dozen crackers.
*No matter how badly you want to conserve eggs and use the leftover egg yolk from the dough for glazing the crackers instead of opening a second egg…DON’T DO IT! How do I know this? I did it (cue the tiny violins). Egg yolk brushed thin and baked for 12-14 minutes = bright yellow scrambled egg on top of your crackers. Luckily I did it so thin that it didn’t taste eggy and you could only see it on some of them. But lesson learned.