Today marks my grandparent’s 60th wedding anniversary. Since the diamond is the traditional gift for a 60th anniversary, I thought I might make a cake in the shape of a diamond to honor the occasion. I found this would be fairly easy to accomplish if I wanted to make a baseball diamond, but I was thinking more along the lines of a sparkly diamond. I struck out finding the diamond pan or mold I envisioned.
At a loss as to what to make, I started thinking about a graham cracker recipe I saw in The Craft of Baking by Karen DeMasco and Mindy Fox. (Karen, coincidentally, also grew up in Cleveland like Warren Brown mentioned in last night’s post). Graham crackers for “Gram-ma” and “Gram-pa” seemed like an acceptable idea. I made the chocolate wafer cookies I used for the Ice Box Cake, so I reasoned I could make my own graham crackers to use in a future graham cracker cake.
The pictures in the cookbook were of lovely, symmetrical, dark brown square crackers. I set out with the best intentions to measure and mark the dough into perfect squares as the recipe instructed, but when it came down to it, I didn’t feel like making the process that complicated. I just wrote that baking did not need to be overly complicated or time consuming, so I took my own advice and used a round cookie cutter to cut the dough.
The dough was sticky and warmed very quickly. If you decide to make these crackers, I can’t stress enough how much easier it will be if you roll the dough out onto a well-floured surface. I kept my dough in the freezer in between batches to make it easier to roll and cut. As you can see by the varying light and dark brown shades of the crackers, I had a difficult time getting the dough to bake evenly. This is probably why the recipe calls to rotate the cookie sheets halfway through. Which I did, just not all that consistently.
The result was crackers that might not look as pretty as they should, although they taste very similar to store-bought graham crackers, just a little sweeter. I don’t know that I will make these crackers again anytime soon, but they were certainly worth the effort for novelty’s sake.
- 2 cups all-purpose flour
- ½ cup whole-wheat flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup (2 sticks) butter, softened
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ cup honey
- Whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon in a medium size bowl and set aside.
- Cream the butter, granulated sugar, and brown sugar together.
- Add the honey and continue to mix on medium speed until well combined.
- Slowly add the dry ingredients and mix until thoroughly incorporated.
- Wrap the dough in plastic wrap and refrigerate until chilled, approximately 30 minutes.
- Unwrap the chilled dough on a lightly floured surface and roll it out to about ⅛ inch thickness.
- Use a ruler and a knife to cut the dough into rectangles or squares, or use a circular cookie cutter for round crackers.
- Repeat rolling and cutting until all of the dough has been formed into crackers.
- Place the cut dough onto parchment-lined baking sheets and pierce each cracker with a fork two to three times.
- Bake at 350 degrees, rotating the baking sheets halfway through, approximately 15 to 20 minutes until golden brown.
- Transfer to a wire rack and allow to cool.