This is an easy one for exposition, because it is really not my invention in the slightest… Just placing here what Mr. Alton Brown has on the Food Network website! I of course have made my own little notes along the way. Like this one: these graham crackers are really soft, because they puff up while baking. This makes them actually pretty wonderful for s’mores (because you can eat them without marshmallow getting shot out at you), but it is definitely not what comes to mind when thinking of graham CRACKERS. When rolling them out, roll them as thinly as possible, and that should help them crisp up some more!
AB’s Graham Crackers
Yield: About 2-dozen cracker sticks
8 3/8 oz Graham Flour (Alton likes to be precise)
1 7/8 oz All-Purpose Flour (told you)
3 oz. Dark Brown Sugar
3/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/8 tsp. Ground Cinnamon
3 oz Unsalted Butter cut into cubes and chilled
2 1/4 oz Molasses
1 1/2 oz Whole Milk
1/2 tsp. Vanilla Extract
Mix all dry ingredients in the bowl of a food processor. Add the butter and pulse until the mixture resembles sand. Slowly add the wet ingredients and keep mixing until it starts to form a ball–Alton says about 1 minute.
Wrap the dough in plastic wrap, forming it into a disk, and refrigerate for a half hour.
Preheat the oven to 350 degrees.
Roll out the dough between sheets of parchment paper until it is as thin as possible (Alton says 1/8 inch–I say as thin as it will go). Peel off the top sheet of parchment and transfer the rest (rolled dough and bottom parchment) to a half sheet pan. Use a pizza cutter to cut the dough into segments. I made mine about 1 inch by 2 inches, Alton made his 2 inch squares. Alton says remove any excess–I say Pfft, that’s the chef’s snack later. Poke holes in the top of the dough with a fork.
Bake for 25 minutes or until the edges start to darken. Set the whole pan on a cooling rack to cool completely. Once cooled, break apart the individual crackers and store in an airtight container. (For up to two weeks, says AB)