Graham Crackers have always been a popular snack around here, whether with peanut butter, jam and cream cheese, or a thick oozy layer of marshmallow and chocolate. The latter version, the s’more, has been our go to BC summer treat whether we’re at the Sunshine Coast, exploring the beaches of Tofino or hiking in Whistler.
It’s hard to improve on the classic s’more recipe, but homemade Graham Crackers and marshmallows take it to the next level. These Graham Crackers are made with a combination of spelt and whole wheat flour and a hint of cinnamon to make it interesting.
Makes Approximately 30 crackers
Time: 45 minutes
Ingredients:
5 1/2 oz Sugar
3 oz Golden Syrup or Honey
1 tablespoon Vanilla
1 1/2 teaspoon Baking Soda
1/2 teaspoon salt
1/2 teaspoon Ground Cinnamon
6 oz Unsalted Butter
8 oz Spelt Flour
4 oz Whole Wheat Flour
Steps:
- Preheat oven to 350C
- Mix Sugars, butter, vanilla, baking soda, salt, and cinnamon in the bowl of a stand mixer on high until pale and fluffy
- Mix in flour to form a soft dough
- Divide the dough into two balls, lightly flour a sheet of parchment paper and roll each ball into a rectangle, as thin as possible without tearing the dough
- Notch the rectangles and score with lines where you want to cut the crackers
- Place parchment on a baking tray and bake for 20 minutes, dough should be puffy and slightly browned around the edges when dones
- Cut along scored lines as soon as the dough comes out of the oven
- Cool and store in an airtight container for up to 3 weeks
sweet and pea 