Once you make S’Mores with these, you’ll have a hard time going back to graham crackers from a box. The dough can be a little fussy and sticky, but if you roll it between sheets of plastic wrap or parchment, it is far more cooperative than if you were to do it right on a countertop. We love making it just for snacking, and of course for using in our homemade s’mores.
MAKES ABOUT 36 CRACKERS
2 cups (250 grams) all-purpose flour, plus more for rolling
½ cup (63 grams) whole wheat flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
¾ teaspoon (3 grams) kosher salt
1 cup (2 sticks/226 grams) unsalted butter, cut into small pieces, at room temperature
¼ cup (55 grams) packed dark brown sugar
¼ cup (50 grams) granulated sugar
¼ cup (85 grams) mild honey
1. In a medium bowl, sift together both flours, the baking soda, cinnamon, and nutmeg. Stir in the salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, both sugars, and the honey and beat on medium speed until combined, about 1 minute. Add the dry ingredients in two portions, letting the first be fully incorporated before adding the second.
3. Place a piece of plastic wrap over your counter and dump the dough out onto it. Cover the dough with another piece of plastic wrap and shape the dough into a rectangle. Remove the top piece of plastic and wrap the dough using the bottom piece; use the top piece to double-wrap the dough. Refrigerate until well chilled, about 30 minutes or up to 2 days. (The dough can also be frozen, tightly wrapped, for up to 1 month. Let it to come to a “workable” temperature” by placing in the refrigerator overnight before rolling.)
4. Preheat the oven to 350˚F; position a rack in the middle. Line two baking sheets with parchment paper.
5. Unwrap the chilled dough and, on a lightly floured surface, or better yet, between two pieces of plastic wrap or parchment paper, roll it out into a rectangle about ⅛ inch thick. Using a ruler and a pastry cutter, a sharp knife, or a fluted pastry wheel, cut the dough into 1½ × 3-inch rectangles. Use an offset spatula to gently transfer the cut crackers to the baking sheets as you go. Gather the scraps of dough, chill, and re-roll to make more crackers. Using a fork, pierce each rectangle with 2 rows of 4 to 6 marks. Refrigerate the crackers on the baking sheets for 15 to 20 minutes, until firm.
6. Bake the crackers for 15 to 20 minutes, until golden brown, rotating the baking sheets halfway for even baking. Transfer the sheets to a wire rack and let the crackers cool completely. The graham crackers will keep in an airtight container at room temperature for up to 1 week.