Graham Crackers Recipe
RECIPE BY LISA VEGA
Our café s’mores have a fan club (with over 20,000 sold annually, and they're our most asked-about product) — and last summer we debuted our first shippable S’mores Kit, which sold out way too quickly. This year, we’ve raised the ‘skewer’ with a new kit to take, make, and eat wherever you are. It’s irresistible to share with friends ‘round the campfire: a house-made honey-cinnamon graham cracker (extra snappy), with a pillowy marshmallow that melts evenly and envelopes the single-origin chocolate. And of course, that blissful first bite.
MAKES 48 GRAHAM CRACKERS
1 1/4 CUPS
UNSALTED BUTTER, ROOM TEMPERATURE
LIGHT BROWN SUGAR
ALL-PURPOSE FLOUR, PLUS MORE FOR ROLLING
In a stand mixer fitted with the paddle attachment, cream the BUTTER with both SUGARS on medium speed until light and fluffy, about 3 to 5 minutes.
In a separate bowl, combine the FLOURS, BAKING SODA, SALT, and CINNAMON. Create a well in the middle of the combined dry ingredients and pour in the HONEY; this will allow it to mix in the mixer without sticking to the sides. Add this to the butter and sugar mixture in three additions, while mixing on low speed, scraping down the sides of the mixing bowl with a rubber spatula to ensure ingredients are thoroughly combined.
Remove the dough from the mixer and flatten it on a piece of plastic wrap into a rectangle about 1 inch thick. Wrap the dough with plastic wrap, and refrigerate it for at least 2 hours.
Preheat the oven to 350°F (176.7°C). Line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured work surface, roll the dough into a 14 × 9-inch rectangle, about 1/8 inch thick. Using a square cookie cutter or a knife, cut the dough into 2 × 2-inch squares and arrange these on the prepared pan, spacing them about 1 inch apart. Bake for 12 minutes, or until golden. Allow the crackers to cool on the baking sheet. They will keep in airtight container for up to 3 days.