This time of year, graham crackers are used for everything from cheesecake crusts to holiday cookie bars to tart and pie crusts. Using this very simple whole wheat dough, you can now create your own graham cracker cookies, graham cracker crumbs, pie crusts, etc.
Because graham flour (a type of coarse wheat flour) can cause the dough to be too tough, I use a combination of whole wheat flour and all-purpose flour. You can also just use all “white” whole wheat flour which is a whole grain flour that is milled softer than your average whole wheat.
The cookies are pictured in this blog, but I’ll tell you how to use this extremely versatile dough in other ways as well…
Graham Cracker Dough
makes about 15-20 cookies
1 1/2 cups unbleached all-purpose flour
1/3 whole wheat flour
heaping 1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2/3 cup unsalted butter, room temperature
1/2 cup firmly packed dark brown sugar
2 tablespoons honey
- Sift the flours and cinnamon together into a bowl and set aside.
- Beat the butter, brown sugar, salt and honey together in the bowl of a stand mixer until fluffy (about 5 min)
- Add the flour mixture to the butter mixture in 3 batches, mixing only until combined.
- Collect the dough into a ball and wrap in plastic wrap (dough will be crumbly), place in the fridge for 30 min or up to 2 days.
- Unwrap the dough and place between two sheets of wax paper.
- Preheat the oven to 350 degrees F. place parchment paper on baking sheet.
- Roll the dough between the wax paper until very thin (about 1/4 inch).
- Using a scalloped cookie cutter, or cutter of your choice, cut out cookies and place on baking sheet 1/2 inch apart.
- Bake for 12 minutes or until golden brown.
- Sprinkle with sugar (optional) and cool on wire rack.
To make Graham Cracker crumbs for a butter crust: Grind cooled cookies in a food processor until you have crumbs. Mix with butter, sugar, etc. according to recipe.
To make a Tart or Pie Shell: Roll out the dough on a slightly floured surface, or between sheets of wax paper, carefully transfer dough to tart or pie shell. Blind bake, if needed, using parchment paper and pie weights, beans, etc. at 350 degrees until golden brown.