DIY graham crackers are incredibly easy. This recipe is based on one from Nancy Silverton’s cookbook, Pastries from the La Brea Bakery. I’ve given it my own New England spin by incorporating walnuts and maple syrup.
To make 1/2 cup of finely ground walnuts, pulse 3/4 cup of whole walnuts in a food processor.
Read more: Edible DIY: Maple Walnut Graham Crackers
- Yield:Makes 24 to 32 4×2-inch crackers
1 1/2 hours
- Total time:At least 3 1/2 hours
- 2 cups all-purpose flour
- 1/2 cup finely ground walnuts
- 1 cup lightly packed dark brown sugar
- 1 teaspoon baking soda
- 3/4 kosher teaspoon salt
- 7 tablespoons unsalted butter, cut into cubes and frozen for 10 minutes
- 1/3 cup maple syrup
- 5 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract (optional)
- Granulated sugar for sprinkling (optional)
Combine flour, ground walnuts, brown sugar, baking soda, and salt in food processor and pulse to blend. Add butter and pulse until mixture resembles wet sand.
Combine maple syrup, milk, vanilla extract, and maple extract (if using) in small bowl. Add to flour mixture and pulse just until dough comes together. It will be very soft and sticky. Scoop dough onto a large sheet of plastic wrap. Do your best to shape it into a 1-inch thick rectangle. Wrap the dough in plastic and chill in the refrigerator for two hours or overnight.
Line two baking sheets with parchment paper. Generously flour work surface and rolling pin. Divide dough in half and return half to refrigerator. Roll dough out into a long, thin rectangle. It will be very soft and sticky; flour as necessary. Trim edges of dough and cut into 4×2-inch rectangles. Transfer to baking sheet. Reroll scraps and cut more rectangles. You should have a total of 12 to 14. Use tines of fork to poke 5 rows of holes down the center or each cracker. Crimp the edges. Sprinkle with granulated sugar (if using). Repeat with the second half of dough.
Transfer baking sheets to refrigerator and chill for 30 minutes. Preheat oven to 350ºF. Bake crackers until lightly browned around edges and slightly firm to the touch, about 15 minutes, rotating baking sheets halfway through. Cool graham crackers completely on rack, then transfer to airtight container. They will keep for about one week.