Honey Graham Crackers

Ingredients

· 3/4 cup plus 1 tablespoon unsalted butter, at room temperature

· 1/3 cup packed dark brown sugar

· 1/4 cup granulated sugar

· 1 teaspoon honey

· 1 1/4 cups unbleached all-purpose flour

· 1 cup whole-wheat flour

· 1/2 teaspoon baking soda

· 1/2 teaspoon fine salt

· 1/4 teaspoon ground cinnamon

· 1/2 teaspoon coarse sea salt

 

Steps

1) Preheat the oven to 350°F. Cut two 17-inch pieces of parchment paper.

2) In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and mix on low speed for about 30 seconds, until incorporated. Stop the mixer. Add the honey,  and turn to
medium speed, whipping for about 8 minutes.

3) In a medium bowl, combine the all-purpose four, whole-wheat flour, baking soda, fine salt, and cinnamon and stir with a fork to incorporate.

4) When the butter and sugar have formed a caramel-colored paste, stop the mixer and scrape down the sides of the bowl with a spatula. Start the mixture on low speed and slowly ad the dry ingredients until incorporated. Then turn the speed to medium-low and mix until the dough comes together, about 30 seconds; it will look like crumbly, wet sand. Turn the mixer and scrape down the sides of the bowl.

5) Turn out the dough onto one of the pieces of parchment paper. Collect the dough between the palms of your hands, squeeze firmly to press into a smooth ball, and knead or about 30 seconds. Flatten the dough into a 6 by 8-inch rectangle, about 1 inch thick.

6) Place the second piece of parchment on top of the dough and, using a rolling pin, roll into a rough 15 by 12-inch rectangle, about 1/4 inch thick.

7) Using a knife or pizza cutter, trim a 1-inch border from the longer sides of the rectangle, and 1 1/2 inches from the shorter sides. Save the scraps the bake. Working with the longer side of the rectangle, make horizontal cuts every 2 1/2 inches, yielding five columns and making twenty squares. Prick each square with a fork or toothpick to form two dotted rows on each side of the dividing line. Carefully slide the parchment paper with the dough onto a 12 by 17-inch rimmed baking sheet. Sprinkle with the coarse sea salt, if desired.

8) Bake until the edges are lightly browned, about 18 minutes, rotating the baking sheet halfway through to ensure even baking.

9) While the crackers are still warm in the pan, cut along the original lines and use a spatula to transfer to a wire rack to let cool completely, about 15 minutes.

10) Store in an airtight container at room temperature for up to one week.

 

From: Feast by Firelight: simple recipes for camping, cabins, and the great outdoors

By: Emma Frisch

Ten Speed Press