Description
These crisp homemade graham crackers are made with a blend of einkorn and spelt flours, sweetened by molasses and honey.
Ingredients
Scale
- 1 cup all-purpose einkorn flour, plus more for dusting
- 1/2 cup whole-grain spelt flour
- 1/4 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
- 1/8 cup honey
- 1 tablespoon molasses
- 1/8 cup whole milk, plus more as needed
- 1 teaspoon vanilla extract
Instructions
- Line two baking sheets with parchment paper or silicone mats. Set aside.
- Place the einkorn flour, spelt flour, granulated sugar, baking soda, baking powder, salt, and cinnamon in a food processor fitted with the S-blade attachment. Pulse briefly to combine.
- Add the cubed butter to the food processor. Pulse until the butter is equally distributed throughout the dry ingredients and the consistency resembles coarse crumbs, about 1 minute.
- Pour the honey, molasses, 1/8 cup milk, and vanilla extract into the food processor. Process until everything is completely combined and a very thick dough forms, about 1-2 minutes. If the dough is too dry and won’t come together, add a little more milk one teaspoon at a time. If the dough is too moist, add more einkorn flour one teaspoon at a time.
- Remove the dough from the food processor and place it on a floured work surface. Using a lightly floured rolling pin, roll out the dough in a large circle until it is between 1/16 and 1/8 inch thick. Dust the surface or dough with more flour as necessary to prevent sticking.
- Cut the dough to yield neat portions approximately 3 inches wide, using a chef’s knife or your desired shape of cookie cutter.
- Using a thin spatula, carefully transfer the dough portions to the prepared baking sheets, placing 12 portions on each sheet. Leave a little room between each one – they won’t spread too much. Lightly prick each portion with the tines of a fork two or three times.
- Place the baking sheets in the refrigerator for 20 minutes to chill and stiffen the dough. Meanwhile, preheat the oven to 375°F.
- Transfer the baking sheets to the oven and bake the dough for 8-10 minutes, until slightly puffy but not too browned around the edges. Don’t overbake. The cookies will still be soft, but will continue to crisp when cooling.
- Remove the baking sheets promptly from the oven. Allow to cool on the baking sheet for 5 minutes before transferring to cooling racks to cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: einkorn flour, spelt flour, molasses, honey, graham cracker