- Prep
- 20 min
- Cook
- 15 min
- Total time
- 35 min
- Yield
- Approximately 24 cookies
- Difficulty
- Medium
- Calories
- 110 kcal
Quick summary
“Homemade version of traditional American graham crackers with whole wheat flour, pure honey, ground cinnamon, and brown sugar. Roasted at 180°C until they reach a golden, brittle, and crispy texture for snacks and pie crusts.”
What you need to know
- Whole wheat flour combined with honey gives the characteristic rustic almond aroma of the cookie.
- The very cold butter incorporated into a coarse farofa ensures the flaky lightness and aeration of the dough.
- The 1-hour refrigerated rest allows for the hydration of the whole fibers and facilitates thin opening with the rolling pin.
Ingredients
Main
- cups (180g) Whole wheat flour
- xícara (60g) White all-purpose flour
- cup (50g) Light brown sugar
- tablespoons (25g) Granulated sugar
- teaspoons Ground cinnamon
- teaspoon Baking powder
- teaspoon Baking soda
- teaspoon Salt
- tablespoons (85g), very cold and cut into cubes Unsalted butter
- cup (85g) Good quality honey
- tablespoons Ice water
- teaspoon Vanilla extract
Instructions
Principal
- Start by combining the whole wheat and white flours in a large bowl. Add the brown sugar, granulated sugar, cinnamon, baking powder, baking soda, and salt. Mix well with a wire whisk until all dry ingredients are homogeneous, without lumps. This step ensures uniform distribution of flavor and leavening agents.
- Next, incorporate the cold cubed butter into the flour mixture. Use your fingertips, a pastry cutter, or a food processor pulsing to incorporate the butter. The goal is to obtain a coarse farofa texture, with little pieces of butter the size of peas. This is crucial for the final crispiness of the cookie, breaking the gluten.
- In a small bowl, combine the honey, cold water, and vanilla extract. Mix these liquid ingredients until well incorporated. This combination adds the sweetness and characteristic flavor to the cookies. The honey must be of good quality, as its flavor will be prominent, impacting the final result, ensuring an authentic aroma.
- Add the liquid mixture to the dry ingredients, pouring gradually. Gently mix with a spatula or your hands until the dough starts to come together, forming a ball. Avoid over-kneading, as excessive handling can develop gluten, resulting in hard cookies instead of crispy and crumbly ones. The professional technique is gentle folding.
- Divide the dough in half, shape into two discs, and wrap each in plastic wrap. Refrigerate for at least 30 minutes, or ideally for 1 hour. This resting period is vital to hydrate the flours, relax the gluten, and firm up the butter. A cold dough is easier to handle and helps maintain the shape of the cookies during cutting and baking, the secret of this recipe.
- Pré-aqueça o forno a 180°C (350°F). Line two large baking sheets with parchment paper. On a lightly floured surface, roll out one of the dough discs until it reaches about 3mm thickness. Use a pizza cutter or knife to cut rectangles of approximately 6x10 cm. Repeat with the other half of the dough, maximizing usage and ensuring uniformity.
- Transfer the dough rectangles to the prepared baking sheets, leaving a little space between them. With a fork, poke evenly spaced holes in each biscuit. This helps prevent the dough from puffing up excessively, ensuring a flat and crispy texture. If desired, lightly sprinkle with a mixture of sugar and cinnamon before baking, adding extra shine.
- Bake the cookies for 12-15 minutes, or until the edges are golden and the center is firm. The time may vary depending on your oven. Let cool completely on the baking sheets before handling, as they get crunchier as they cool. The most important tip is patience, resulting in perfectly crispy cookies. The most common mistake is to remove them before the time.
Chef's tips
- Roll out the dough between two sheets of parchment paper to about 3 millimeters thick evenly.
- Prick the surface of the cookies with the tines of a fork before baking to prevent air bubbles in the crust.
- Mark the rectangular cuts on the dough while still raw with a pastry wheel or knife to make it easy to separate after baking.
Variations
- Brush the surface with ice water and sprinkle with sugar and cinnamon before baking to create a sweet crust.
- Add 1/2 teaspoon of ground ginger to the dough to get cookies with an aromatic spicy touch.
- Dip half of the cooled cookies in melted semi-sweet chocolate and let it crystallize.
Substitutions
- Honey can be replaced by mild cane molasses or maple syrup for a vegan version.
- Light brown sugar can be replaced with granulated demerara sugar or dark brown sugar.
- White wheat flour can be substituted with fine oat flour to increase the fiber content.
How to store
Store in an airtight tin or well-sealed glass jar in a dry place for up to 14 calendar days. Keep away from heat and humidity to preserve the original crispy crunch.
Can it be frozen?
Freeze the raw dough discs wrapped in plastic wrap for up to 60 days. To prepare, thaw in the refrigerator for 3 hours, roll out with a rolling pin, and bake normally at 180°C.
What to serve with
Perfect for making s'mores, a crushed base for cheesecake, or served with warm milk.
Frequently asked questions
Why does the dough need to rest in the refrigerator before rolling out?
The bran in whole wheat flour takes time to absorb liquids; the resting period relaxes the gluten and firms up the butter, preventing the dough from breaking or shrinking when rolled out.
What makes graham crackers different from common cornstarch cookies?
Graham crackers use a high proportion of whole wheat flour with bran and are flavored exclusively with pure honey and cinnamon, offering a more rustic texture and caramelized flavor.
Can I use this recipe as a base for cheesecakes?
Yes, crushing these artisanal biscuits with melted butter creates the most aromatic and flavorful base possible for cold pies and traditional cheesecakes.
How to know if the cookies are already crispy enough?
They should have well-golden edges and a slightly firm center at 15 minutes; when removed from the oven and cooled completely on a wire rack, they harden and become crispy.
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