Homemade Graham Crackers

Created in the 1830s as part of a radical diet inspired by the teachings of Presbyterian minister Sylvester Graham, the original graham cracker was made without sweeteners, and tasted closer to hard tack than the delicious cookie we all know and love.

As part of the temperance movement, Graham (often credited with bringing the vegetarian diet to America), preached that a vegetarian diet anchored by bread (and crackers) made with home-milled flour was key to keeping people healthy and on the path of god, without “joy and sexual desire.” Something tells me that guy was not fun at parties, but perhaps I’m over-generalizing. 

As a nod to the original, I made these with graham flour and shortening. As a nod to our current culture which is decidedly pro- joy and sexual desire, I generously made these with sweeteners. You’re welcome.

Ingredients 

• 6 Tbsp vegetable shortening
• ¼ cup granulated sugar 
• 5 Tbsp honey
• 1 large egg 
• 1 cup Graham flour (or whole wheat)
• 1 cup AP flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• 2 Tbsp milk

Directions:

Cream butter, sugar, and honey together until light and fluffy.

Add egg and mix until fully combined, being sure to scrape the sides and bottom of the bowl.

Combine both flours, baking powder, salt, and cinnamon in a bowl.

Add flour mixture to butter mixture in two parts and mix until a smooth dough is formed.

Split dough in two parts, and roll out each to 1/16th of an inch thick (about the thickness of a craft single)  between two sheets of parchment paper. 

Refrigerate dough for at least 30 minutes.

Preheat oven to 300.

Remove dough from fridge and brush with milk.

Bake for 10 minutes.

Remove from oven and trim sides to form clean rectangle. Cut rectangle into twelve 2-2 ½ inch squares. Leave scraps on the pan to protect the edges of the crackers.

Return to oven and bake for another 8-10 minutes, until trim begins to brown.

Turn oven off and leave crackers to cool in oven with the door ajar.

Store in an airtight container for up to 4 days.

Tips:

1. A pizza cutter is great for cutting crackers because it doesn’t pull the surface of your dough as much as a traditional knife.
2. Arrange your racks as close to the middle of your oven as possible.
3. You can leave the cinnamon out of your dough if you don’t have any, but I find a hint really adds to the graham cracker-ness.

Variations:

1. You can sprinkleq the crackers w sugar after brushing with milk if you want a sweeter cookie. 
2. Add an extra ½ teaspoon of cinnamon to your dough, and sprinkle with cinnamon sugar for a cinnamon graham.
3. Try subbing molasses or maple syrup for honey for a different flavor.
4. Butter or lard can be subbed for the shortening in this recipe.