Salted Graham Crackers
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Serves: 2 dozen
 
The base of these graham crackers is the sugar cookie recipe from America's Cookbook. The only difference is I subbed 1.5 cups graham flour for AP flour and half molasses-half light brown sugar for the white sugar. The original sugar cookie recipe also calls for only ½ tsp salt. The egg made these puff up when cooking, but they deflated and had a nice, solid texture when cooled.
Ingredients
  • 1½ cups graham flour
  • ½ cups all purpose flour (plus more for rolling)
  • 1½ tsp baking powder
  • ½ tsp kosher salt
  • ½ cup butter, room temperature
  • ½ cup molasses
  • ½ cup light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 Tbsp. heavy whipping cream or milk
  • Flaked salt (such as Maldon)
Instructions
  1. Sift together the graham flour, baking powder. and kosher salt in a medium bowl. When sifting, there might be some whole grains/bits of wheat hulls left in the sifter. I dumped them in with the rest of the flour.
  2. In the bowl of your stand mixer, using the whisk attachment, cream butter until soft and fluffy; beat in butter, molasses, brown sugar, egg, vanilla, and cream.
  3. Slowly add graham flour mixture to wet ingredients. Then, add the all purpose flour. Mix until dough forms and is just stiff enough to roll. If dough is too sticky, add more AP flour, 1 Tbsp at a time.
  4. Form dough into a ball and press lightly into a fat disk. Refrigerate for 30 minutes.
  5. Preheat oven to 375 degrees.
  6. Once dough has chilled, place on lightly floured board and roll ⅛ in. thick. Cut with floured cutter as desired and place on ungreased baking sheet. **I rolled my dough into a rectangle and cut into squares using a pizza cutter to give it the iconic square shape.
  7. Sprinkle with flaked salt and bake for 8-10 minutes, or until edges are golden brown.
Recipe by Sense of Taste at https://sensetaste.com/salted-graham-crackers/