Graham Crackers

Graham crackers. Because the marshmallows needed them. Obviously.

If you’re going to go to the effort of making your own marshmallows, might as well throw some graham crackers in their as well. This is getting crazy here.

I got this recipe from Smitten Kitchen. Same as the marshmallows. Her recipes are just so well written, and the photos gorgeous. I can’t help myself. These graham crackers will ruin you for their store bought kin. They are full of flavor, with a satisfying crunch to them. Like any good cracker should have! Perfect for dipping in a cold glass of milk or a hot cup of joe.

To make these delectable treats, start with 7 tablespoons of COLD butter. Cut it in half lengthwise. And then in half lengthwise the other way. the end result will be a stick of butter in long quarters. Chop the quarters in small cubes.

Put your little cubes of butter in a bowl, and slide it into the freezer for safe keeping.

Mix your dry ingredients with a hand held pastry cutter or a food processor. I went the former route.

Once thoroughly blended, add the butter cubes. You want to take it from big chunks, down to really fine, almost imperceptible chunks.

After your dough chills, take half an roll it out to about 1/8th inch thick. Cut into desired shape. I made mine 3×3 inches. Don’t be afraid to whip out a ruler!

Transfer squares onto a cookie sheet and dust with cinnamon sugar topping. Put the tray in the fridge, and repeat with the other half of the dough. Once the first tray has chilled for 15 minutes, take it out and use the blunt end of a skewer to poke holes in the cracker. Be sure not to poke all the way through! While the second tray is chilling, preheat your oven to 350 degrees.

After each tray has been cut, topped, chilled, and poked, bake for 15-25 minutes. My oven needed about 19 minutes to bake them to perfection!

See the original recipe for more thorough instructions.



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