Appetizers & Snackscastironskilletcooking5.0
Freshly Milled Graham Crackers
These freshly milled graham crackers are well worth the effort and so much tastier than store-bought. They're delicious in summer s'mores, graham cracker crusts, or as a quick and comforting snack.
👥 10 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 1h 30m🔥 Cook: 15 min👤 Laura📖 castironskilletcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- knife
- pan
- baking sheet
📝 Preparation Steps
1
In a stand mixer (or a hand mixer), cream together the butter, honey, and molasses.
molasses (honey works too)2 tablespoons
2
Add the flour, cinnamon, baking soda, salt, and vanilla, and mix until a dry, crumbly dough forms. Pour in 2 tablespoons of milk and mix until fully combined. If the dough still feels too dry, add the remaining tablespoon of milk.
ground cinnamon1 teaspoonbaking soda1 teaspoon
3
Form into a flat disc a couple of inches thick, cover with plastic wrap, and refrigerate for about an hour.
4
When ready to bake, preheat the oven to 350°F. Remove the dough from the fridge and place a sheet of parchment paper on your work surface and lightly dust it with flour. Place the dough in the center and lay a second sheet of parchment on top. Roll from the center outward until about ⅛ inch thick, doing your best to shape it into a rectangle. The thinner you roll it, the crispier the crackers will be.
5
Using a pizza cutter or sharp knife, lightly score the dough into graham cracker-sized rectangles. Poke holes across the surface with a fork.
6
Carefully transfer the parchment with the dough onto a baking sheet and bake for approximately ⏱️ 12-15 minutes, until the edges are golden. Allow to cool completely in the pan before breaking apart along the scored lines.
Nutrition Facts
calories
129 kcal
fat Content
0.3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
13 g
sodium Content
171 mg
protein Content
2 g
cholesterol Content
0.4 mg
carbohydrate Content
29 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.14 g
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