Plenty Sweet Life

Grandma's Recipes One By One!

Old-Fashioned Graham Crackers

on November 18, 2015

This recipe was cut out of a magazine about 10 years ago. You know how you rip the recipe out and just never seem to get them made? I came across this recipe again recently when paging through my recipe binder, so it’s time to give them a try. What can I say? Old-Fashioned Graham Crackers are the perfect thing to try when making Grandma’s recipes. I’m sure that’s why I cut out this recipe and kept it. It seems like at least 60% of her recipes involved graham crackers.

I had to share this photo of me eating a graham cracker at Grandma and Grandpa’s house. If Grandma had MADE all of the graham crackers from scratch that I ate, she’d have been making them every day! You can tell by the cheeks that I ate a LOT of graham crackers!

Old-Fashioned Graham Crackers

That cracker sure looks delicious, I must say, and I sure seem to be enjoying it. And the orange juice, of course.

I wouldn’t want to make all of the crackers needed when making of these recipes, but when you want graham crackers for a snack? Absolutely.

Old-fashioned Graham Crackers

These are delicious!

Here is the recipe as I made it:

Old-Fashioned Graham Crackers

2 1/4 cups all-purpose flour

1/4 cup whole wheat flour

1/4 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/4 cup light brown sugar

1/4 cup turbinado sugar (this is a coarse sugar, but regular granulated sugar will work just fine)

In a medium bowl, whisk together the flours, cinnamon, baking soda, and salt.

With electric mixer fitted with paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until light yellow and fluffy, about 3 minutes. With mixer on low speed, add a third of the flour mixture and 1/4 cup of water. Mix for 30 seconds. Repeat this step once, then add the remaining flour mixture and mx just to combine. Turn dough out onto lightly floured surface ad knead by hand for about 10 seconds. Divide dough in half, cover one with plastic wrap, and set aside.

Place a sheet of parchment paper on work surface, put the dough on the parchment and top with a second piece of parchment. Roll dough out to about 1/8 inch thickness. Repeat with second half of dough. Chill for about 30 minutes.

At this point, I just peeled off the top layer of parchment and used my pizza cutter to cut the cookies. You can use a cookie cutter and re-roll the dough twice, but I didn’t want to take the time. I just transferred the parchment that the cut dough was on to a baking sheet, sprinkled the tops with the turbinado sugar, and baked them at 350 degrees for 20 minutes. Let cool for 10 minutes and then transfer to a wire rack to cool completely.

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The dough was pretty easy to mix up.

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Cut it in half and off we go!

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Rolling the dough between the pieces of parchment paper worked really well.

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It was also pretty easy to cut the cookies out with the cookie cutter.

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I cut the cookies before AND after baking. I did leave one uncut to try to just break it apart, but cutting it worked better.

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Grandma would have loved these with her 3:00 coffee. You will, too!

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You’re gonna want to try these. They’re so snackin’ good and look just like the real thing!

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2 responses to “Old-Fashioned Graham Crackers

  1. Mom says:

    These are soo good!!

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