October 16, 2024 by Zoë François | Uncategorized
This simple graham cracker crust recipe is perfect for Thanksgiving and the holiday season. It’s used in some of my favorite desserts, like cheesecake, key lime pie and lemon meringue pie. You can also find pie crust tips and more pie recipes in my pie crust guide!
Graham Crackers Crust Recipe
Ingredients
1 ¾ cups / 240g whole-wheat flour
½ cup / 55g cake flour
1 tsp baking soda
1 tsp kosher salt
1 Tbsp ground cinnamon optional
½ cup / 100g lightly packed brown sugar
½ cup / 110g unsalted butter at room temperature
½ cup / 170g honey
1 tsp pure vanilla extract
2 Tbsp water *see Baker’s Notes
Instructions
In a stand mixer fitted with the paddle attachment, mix together the whole-wheat and cake flours, baking soda, salt, and cinnamon (if using) on low speed. Add the brown sugar, butter, honey, vanilla, and water and mix on medium-low speed until just evenly combined and no flour remains.
Divide the dough into two equal pieces. Form each into a rectangle ½ inch / 1.3cm thick and wrap in plastic. Refrigerate the dough for at least 1 hour or freeze for up to 1 month.
Preheat the oven to 350°F / 175°C.
On a lightly floured silicone mat or piece of parchment paper, roll each piece of the chilled dough into a 10 by 13-inch / 25 by 33cm rectangle, about 1⁄8 inch / 3mm thick or thinner*. Transfer the mat or parchment paper onto a baking sheet.
Use a pastry or pizza wheel to score the dough all the way through, cutting the crackers to whatever size you like, so that when they are baked and cooled, they easily break into neat graham crackers. Dock the dough with a fork all over to prevent it from puffing too much.****
Transfer the parchment paper or silicone mat with the dough to a baking sheet. Bake for about 15 to 18 minutes, or until the crackers are light, caramel-brown, and dry. The baking time very much depends on how thick you roll the dough, so check them a bit early. If the dough is not entirely even, some of the thinner crackers will bake faster and will need to be removed. You can continue baking the rest until they are all evenly baked.
Allow to cool completely on the baking sheet. Then break apart and store wrapped in an airtight container in a dry, cool place. If the crackers lose their snap, you can reheat them in a 350°F / 175°C oven for about 5 minutes.
#Graham Cracker Crust Ingredients
1 cup / 142g graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon cinnamon
pinch salt
2 ounces / 57g unsalted butter, melted
#Graham Cracker Crust Instructions
In a food processor, mix together the graham crackers, brown sugar, salt, and butter.
Pour the mixture into the prepared pan and press it out in an even layer.
Bake for about 12 minutes, until it starts to look lightly toasted.
Why Are They Called Graham Crackers?
Graham flour is a whole grain flour that’s more coarsely ground than regular whole wheat flour. It is what these childhood favorites were originally made with and gives them their classic flavor and texture. It’s no longer easy to find, but these are just as memory-provoking when made with regular whole wheat flour.
Zoe Francois rolling out graham cracker dough on parchment.
Graham Cracker Ingredients
Don’t worry about hunting down Graham flour. I used two flours to give these a wonderful texture:
Regular whole wheat flour works just as well and is easy to find. The flour you choose will determine the color of your crackers. You can use a White Whole Wheat for a lighter color.
I add a bit of cake flour for a more tender and cookie-like texture.
Tips for the Best Graham Crackers
Sticky Dough: If the dough is too sticky, reduce the amount of water in the next batch. Each whole wheat flour is a little different, so they will absorb water differently. If you are using Graham flour, then eliminate the water, since it is coarsely ground and doesn’t absorb as much liquid.
Super Crisp Crackers: Roll the dough as thin and evenly as possible. This will result in an even bake and crisp cracker. If your dough is too thick, the cookies will be soft or take too long. You want to make sure the dough is the same thickness in the middle as it is along the edges, so the crackers bake evenly.
Rolling with Ease: Rolling out only a 1/4 of the dough at a time may make it easier to get thin and even crackers.
Baking Surface: Baking the crackers on a silicone mat will insulate the dough as it is baking, which may take more time to bake and dry out. These reusable mats are super easy to roll on and make for a more even bake, but just be aware that the crackers won’t dry out as quickly.
Baking Surface #2: Baking on Parchment paper will result in a faster baking time, so be sure to check the crackers for doneness a little early.
Extra Crisp Refresh: If the Graham crackers are not as crisp as you’d like after they have cooled off, you can put them back in the oven and let them dry out. I recommend turning the oven to a low temperature 300°F so they do not get any darker. Peeling them off of the silicone mat or parchment and turning them upside down will also help. You can also do this with day old (or three day old) crackers.
Zoe Francois holds a homemade s’more with homemade graham crackers and marshmallows.
S’mores Recipe: Homemade Graham Crackers with Melted Chocolate
You can certainly use store-bought crackers, but when I’m hosting I love to take the s’mores spread up a notch and make these and homemade marshmallows myself.
Tip for homemade Graham crackers you use for S’mores: roll them extra thin (about 1/16th of an inch), which will mean they will bake faster. The thin cracker will be a great match for the melty marshmallow in between. If the crackers are too thick, they will smush the filling out.
I like to paint the graham crackers with melted bittersweet chocolate so you get a bite of chocolate on both sides of your s’more and the bittersweet chocolate pairs so perfectly with the homemade marshmallows. I hope you’ll try these yourself!
Host Zoe Francois paints chocolate on graham crackers for s’mores, as seen on Zoe Bakes, season 2.
Host Zoe Francois holds a jar of marshmallows, as seen on Zoe Bakes, season 2.
If you like this recipe be sure to check out my hot chocolate kits, which are perfect paired with homemade marshmallows. My pumpkin-pear-cranberry hot dish is another great fall dessert, which I also make in this episode!
Elevate Your Flavor with Homemade Vanilla (Video Tutorial)
How to Make Homemade Vanilla Extract & How to Use a Vanilla Bean
Want to get the most out of these homemade graham crackers? Watch my video on how to make homemade vanilla extract to give these crackers, and all your homemade treats an extra boost of flavor. It’s an easy way to elevate your home baking!
Homemade graham crackers on a marble countertop
Homemade Graham Crackers
These graham crackers are named after the flour, not my husband, whose name is also Graham. Graham flour is a whole grain flour that’s more coarsely ground than regular whole wheat flour. It is what these childhood favorites were originally made with and gives them their classic flavor and texture.
5 from 11 votes
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Servings: 48 2-inch graham crackers
Author: Zoë François
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2024 年 10 月 16 日，作者：Zoë François | 未分类
这个简单的全麦饼干皮食谱非常适合感恩节和假期。它用于我最喜欢的一些甜点，如芝士蛋糕、酸橙派和柠檬酥皮派。您还可以在我的派皮指南中找到派皮技巧和更多派食谱！
全麦饼干皮食谱
配料
1 ¾ 杯/240 克全麦面粉
½ 杯/55 克蛋糕粉
1 茶匙小苏打
1 茶匙犹太盐
1 汤匙肉桂粉（可选）
½ 杯/100 克轻压红糖
½ 杯/110 克室温无盐黄油
½ 杯/170 克蜂蜜
1 茶匙纯香草精
2 汤匙水 *参见烘焙笔记
说明
在装有搅拌片的立式搅拌机中，以低速混合全麦粉、蛋糕粉、小苏打、盐和肉桂粉（如果使用）。加入红糖、黄油、蜂蜜、香草和水，以中低速搅拌，直至均匀混合且没有面粉残留。
将面团分成两等份。将每个面团擀成 ½ 英寸 / 1.3 厘米厚的矩形，并用塑料包裹。将面团冷藏至少 1 小时或冷冻长达 1 个月。
将烤箱预热至 350°F / 175°C。
在撒了少许面粉的硅胶垫或羊皮纸上，将每块冷冻面团擀成 10 × 13 英寸 / 25 × 33 厘米的矩形，厚度约为 1⁄8 英寸 / 3 毫米或更薄*。将垫子或羊皮纸转移到烤盘上。
使用糕点轮或披萨轮将面团从头到尾划开，将饼干切成您喜欢的任何大小，这样当它们烘烤和冷却时，它们很容易碎成整齐的全麦饼干。用叉子将面团全部压住，以防止面团膨胀太多。****
将羊皮纸或硅胶垫连同面团一起转移到烤盘上。烘烤约 15 至 18 分钟，或直至饼干变浅、呈焦糖棕色且干燥。烘烤时间很大程度上取决于面团的厚度，因此请提前检查。如果面团不完全均匀，一些较薄的饼干会烘烤得更快，需要将其取出。您可以继续烘烤其余饼干，直到它们全部均匀烘烤。
让其在烤盘上完全冷却。然后将其分开，并包裹在密封容器中，存放在干燥阴凉的地方。如果饼干失去脆度，您可以在 350°F / 175°C 的烤箱中重新加热约 5 分钟。
#全麦饼干皮配料
1 杯/142 克全麦饼干碎
3 汤匙红糖
½ 茶匙肉桂
少许盐
2 盎司/57 克无盐黄油，融化
#全麦饼干皮制作方法
在食品加工机中，将全麦饼干、红糖、盐和黄油混合在一起。
将混合物倒入准备好的锅中，并将其压成均匀的一层。
烘烤约 12 分钟，直到它开始看起来略微烤焦。
为什么它们被称为全麦饼干？
全麦面粉是一种全麦面粉，比普通全麦面粉磨得更粗。这些童年最爱最初就是用它制作的，并赋予它们经典的味道和质地。它不再容易找到，但用普通全麦面粉制作时，它们同样能唤起回忆。
Zoe Francois 在羊皮纸上擀全麦饼干面团。
全麦饼干配料
不用担心找不到全麦面粉。我用了两种面粉，让饼干的口感非常好：
普通全麦面粉效果一样好，而且很容易找到。您选择的面粉将决定饼干的颜色。您可以使用白色全麦面粉来获得较浅的颜色。
我加了一点蛋糕粉，让饼干的口感更嫩，更像饼干。
制作最佳全麦饼干的秘诀
面团太粘：如果面团太粘，请减少下一批面团中的水量。每种全麦面粉都略有不同，因此它们对水的吸收也不同。如果您使用的是全麦面粉，则不要加水，因为它磨得很粗，不会吸收太多液体。
超脆饼干：将面团擀得尽可能薄且均匀。这样可以烤出均匀的脆饼干。如果面团太厚，饼干会变软或需要太长时间。你要确保面团中间和边缘的厚度相同，这样饼干才能均匀地烘烤。
轻松擀面：每次只擀出 ¼ 的面团，这样饼干就更容易变薄、变均匀。
烘焙表面：在硅胶垫上烘烤饼干，可以在烘烤过程中隔离面团，这可能需要更多时间烘烤和干燥。这些可重复使用的垫子非常容易擀面，可以使烘烤更均匀，但请注意饼干不会很快变干。
烘焙表面
#2：在烘焙纸上烘烤会缩短烘烤时间，因此一定要提前检查饼干是否烤熟。
超脆清爽：如果全麦饼干冷却后没有你想要的那么脆，你可以把它们放回烤箱.
