Graham Crackers Made With Fresh Milled Flour
I am sharing with you a quick Graham Cracker recipe made with fresh milled flour. I like to use spelt or soft white wheat for these. They are so much better than any store bought cracker, and because we are making them with freshly milled flour, they retain all the nutrients from the wheat berry. Let's make some Graham Crackers from scratch together!
Ingredients
- 3 cups fresh milled flour 380g I milled spelt to get this
- 1/2 cup softened butter 113g 1 stick
- 3/4 cup brown sugar 165g
- 1 tsp Honey
- 1 tsp vanilla extract
- 3/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 cup water 115g may need more or less
Instructions
- Firstly, mill the spelt flour.
- To the flour, add salt, baking powder, and cinnamon. Mix to combine, and set aside.
- Then, in a separate bowl using a stand mixer (or with a hand mixer) cream the butter, brown sugar, and honey. (Beat until the mixture is lighter in color, and increases in volume, it should look a bit fluffy at this point.)
- Add vanilla extract to the creamed butter mixture, and mix until incorporated.
- Next, add half the flour mixture into the creamed butter, and mix. Then, add half the water and mix.
- Mix the rest of the flour, and while slowly mixing add in the rest of the water. (You may need slightly more or less, the dough should be soft, but not so sticky that it sticks to your hands.)
- Cover the bowl, and place in the fridge for at least 30 minutes to allow the fresh milled flour to absorb the liquids.
- Preheat the oven to 350*F.
- Line a baking sheet with parchment paper.
- On a lightly floured surface, turn dough out, and cut in half. Make sure to keep the dough half you are not working with covered so it doesn't dry out. (We used a rolling pin for half the dough, and a pasta sheeter to roll out the other half. Both methods worked, but it may take a bit to get used to working with the dough in the pasta sheeter.)
- Roll out the dough to 1/8 inch thick. At this stage you can use cut outs if you want shapes, or just cut into squares. Then, place the graham cracker shapes onto the lined baking sheet.
- Using the back of a toothpick, poke a few holes in the graham crackers to give it the traditional look (*this step is optional.)
- Bake for 20 minutes, until they are lightly browned on the edges. Let cool on the baking sheet for a couple minutes.
- Then, place the honey graham crackers on a wire rack to finish cooling. They will crisp up as they cool.
Video
Notes
To store these fresh milled flour graham crackers, keep them in an airtight container in a cool dry place for up to 1 week. But, for longer storage, let cool, then place in a freezer safe container, and freeze for 4-6 months.