THE WASHINGTON POST – Store-bought graham crackers are fine. I’ve eaten my share of them both as a child and an adult. I tend to think of them as a supporting player, however – as the outside of s’mores, spread with peanut butter or Nutella, toasted in butter as an ice cream add-in or crushed and formed into a press-in pie crust. I don’t usually reach for one to eat on its own.
That changes now, with these graham crackers from The Fannie Farmer Baking Book, a classic by beloved cookbook author Marion Cunningham. If you’re anything like me, you’ll find any and every excuse for eating them plain. While they have the nutty flavour and hearty texture of a graham cracker, they’ll tempt you as much as your favourite cookie. The flavour of the honey absolutely comes through, though not so much to make them overpoweringly sweet.
MARION CUNNINGHAM’S GRAHAM CRACKERS
Four tablespoons unsalted butter, softened
One large egg, well beaten
Six tablespoons granulated sugar
Quarter cup honey
Half teaspoon baking soda
Two teaspoons water
Three-quarters teaspoon salt
One-and-a-half cups whole-wheat flour, plus extra for dusting
Three-quarters cup all-purpose flour
Preheat the oven to 350 degrees. Have two ungreased rimmed baking sheets at hand.
Combine the butter, egg and sugar in a bowl; beat on medium speed until smooth and creamy, two to three minutes.
Add the honey and beat to incorporate. In a small bowl or jar, dissolve the baking soda in the water, then add to the butter mixture and beat to combine briefly; then reduce the mixer speed to low, add the salt whole-wheat flour and all-purpose flour and mix to thoroughly combine. The dough should hold together, be manageable and start to form larger clumps around the paddle. If it is too tacky, add a little more whole-wheat flour.
Liberally dust a work surface with whole-wheat flour and roll out the dough to a thickness of about one-eighth inch, into a rectangle slightly larger than 10 inches by 16 inches.
Use a knife to trim the edges into straight lines and then cut into 14 rectangles that are five inches by two inches. Use the tines of a fork to score each rectangle into fourths, taking care not to punch all the way through the dough. Then lightly prick each quarter a few times. Use a thin spatula to transfer the rectangles to the baking sheets.
Bake for eight minutes, then turn the crackers over and bake for eight to 12 minutes, until golden brown and baked through. More time will yield a darker crispier, cracker. Transfer the crackers to a wire rack to cool before serving or storing.