One day last week I was mega craving homemade crackers and went on Instagram, where I found a pretty picture of molasses crackers that sent me straight to experiment.
While I never found that user’s recipe, I did find scores of graham cracker recipes online (including ours right here on Foodal) that used molasses, and playing around with those formulas, using einkorn and spelt flours we had on hand, this is what resulted.
These are crazy good. I mean, I-ate-a-batch-in-two-days good. Sweet and molasses-y and perfect for eating with a little chocolate on top. Another bonus: you mix everything in the food processor, roll out the dough, slice it and bake it, that’s it. The whole thing is not a long process, and that means faster crackers to enjoy!
Einkorn Spelt Homemade Graham Crackers Kissed with Molasses
About 3 dozen, give or take, depending on the size of your crackers
A few quick notes:
— The thinner you roll the dough, the crisper crackers you’ll be able to achieve. I found that 1/16″ thickness was ideal, using a dough scraper to pull up the sliced cracker dough from the counter onto parchment. If you go thicker, the dough is easier to work with, but you’ll have more cookie-like crackers, also good, but different. Leave them uncovered for a few days and they’ll get a little firmer, however.
— The smaller you cut the dough, the faster the crackers will cook. We did little fluted rounds and some large and small rectangles. The smallest crackers baked up in 10 to 11 minutes, the largest in more like 13 to 15.
2 cups (plus more for working with dough) all-purpose einkorn flour
1 cup whole-grain spelt flour (or whole-grain einkorn would also work)
1/2 cup coconut sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
6 tablespoons unsalted butter, cold, cubed
1/4 cup molasses
2 tablespoons honey
1/4 to 1/2 cup whole milk
2 teaspoons vanilla extract
Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
Place einkorn and spelt flours, coconut sugar, baking soda, baking powder, salt and cinnamon in a food processor; pulse to combine. Next, add the cubed butter, and pulse until distributed throughout (i.e., you don’t see huge butter chunks anymore). Last, add the liquids (molasses, honey, 1/4 cup milk and vanilla extract), whirring the food processor until everything is combined. If the dough won’t come together, you can add a little more milk; if you overdo it and the dough is too moist, you can just work in more flour in the next step.
Form into large mass of dough and plop onto floured counter. Split in half, setting unused half in plastic in fridge. Working with remaining dough, roll out to 1/16” thickness or as thin as you can get it. Cut out shapes with a knife or cookie cutters, and place them on your prepared baking sheets. Fork. Bake 10 to 15 minutes, until firm but not burned (watch carefully). Repeat process with second half of dough until all dough has been baked.
If your crackers were a little thick, they may be soft coming out of the oven, but they’ll firm up in a few days if you leave them uncovered on the counter.
Suggested serving ideas:
Dipped in tea.
Eaten with squares of chocolate on top.
Paired with homemade marshmallows and melted chocolate for homemade s’mores.
Ground up for homemade graham cracker crusts in pies.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.