If you asked my husband to describe me, I can almost guarantee that he would include the word “cheap” in the mile-long string of words that would follow. I can talk myself out of buying anything – I have to take my vacuum completely apart, clean it, and put it back together at least 3 times a week. It still works though! So why buy another one?!

My cheapness thriftiness is okay with me most of the time. And then there are times when I realize I have a fridge full of brie that’s about to expire and nothing to spread it on! Because I refuse to buy cookies/crackers/whatever unless it’s on sale and I have a coupon. Gah.

Luckily, I saw Tracey link to these graham crackers a few days ago and kept them in the back of my mind.

You guys. These have got to be the world’s best graham crackers. They’re almost like a shortbread! They’re really buttery and were the perfect vessel for my baked brie.

Super simple too! It took me about 10 minutes to throw the dough together and after a quick chill all I had to do was roll it out and cut it. My only complaint is that I don’t think I rolled them thin enough which means I didn’t get a ton of cookies out of the recipe. Boo! Oh well, I won’t mind making them again!

Graham Crackers
  • 2 cups unbleached all-purpose flour plus more for rolling
  • ½ cup whole-wheat flour
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 8 ounces 2 sticks unsalted butter, cut into small pieces, at room temperature
  • ¼ cup packed dark brown sugar
  • ¼ cup granulated sugar
  • ¼ cup honey
  1. In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, dark brown sugar, granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second.
  3. Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days. (The dough can be frozen, well wrapped, for up to 1 month.)
  4. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  5. Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about â…› inch thick. Using a ruler and a pastry cutter or a sharp knife, cut the dough into 3-by-3-inch squares; use a spatula to transfer the rectangles to the prepared baking sheets as you go. Reroll the scraps of dough once, and cut out more cookies. Using a paring kninfe, gently score each square to create a line down the middle, taking care not to cut all the way through the dough. Using a fork, pierce each rectangle with two rows of six to eight marks.
  6. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, 15 to 20 minutes. Cool on a wire rack.
  7. The graham crackers will keep in an airtight container at room temperature for up to 1 week.



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