I grew up in a home with a mom who baked all the time.
There were always cookies in the tin and dessert was an every night thing. Bought cookies never entered the house. And as typical kids what did we crave — the kinds of bought cookies that our friends brought to school.
What we did have in the cupboard though were graham crackers.
Mom used them for baking so sometimes I’d get to nibble a couple while I waited to lick the beaters.
Never mind that they had a texture like cardboard, I was hooked on that sweet graham flavour.
By the time I was on my own and baking a lot it occurred to me:
If plastic sleeves of cardboard graham crackers were tasty, just imagine how delicious homemade graham crackers could be. All the flavour and then some, and a great buttery texture to boot.
If you love campfire s’mores then these crackers will elevate your s’mores to rock star status. If you love to nibble crispy wafers with your tea, welcome to heaven.
Graham crackers recipe
Adapted slightly from Martha Stewart
- 1 ½ cups flour
- 1 cup whole wheat flour
- 1/2 cup wheat germ
- 1 tsp. baking soda
- ½ tsp. cinnamon
- 1 cup butter
- ¾ cup brown sugar
- 2 Tbsp. Grandma Fancy Molasses
- 1 Tbsp. milk
- 1 tsp. vanilla
- Combine dry ingredients in a medium bowl.
- In another bowl cream butter, sugar, molasses, milk and vanilla
- Combine wet with dry and mix well. (Chill for 30 min or more, if you have time.)
- Divide dough into four pieces and roll out into rectangles. (Roll each piece between sheets of parchment paper if necessary, to get it cracker-thin). Move rectangle to a parchment lined baking sheet. Repeat with remaining three pieces of dough, score into cracker-sized pieces and freeze until firm.
- Remove from freezer, pierce with tines of a fork.
- Bake at 350 for 8-9 minutes. Watch closely.
By the way:
We make “oven” s’mores all the time. Just top the graham crackers with a piece of dark chocolate and a marshmallow and slide the cookie sheet into the oven. Bake at 350 until the marshmallows get amazingly plump and a little browned.
Other campfire cookies: our gingerbread cookies, baked until crisp, would be a great stand-in for s’mores: