Unsifted Graham Crackers are made with our Basic Blend and are delightfully crisp while still having a tenderness about them. It is addicting!  We love them dipped in milk, as a snack when traveling, for s'mores, in our chocolate chip s'mores cookies, etc.  Who doesn't love a guilt-free Graham cracker?  Its the thing you never thought you needed, BUT once you make them that you can't live without.

What to know what else is glorious about homemade freshly milled Graham crackers?  You can mold the dough DIRECTLY into your pie pan for Graham cracker crusts! No more crumbling and making a big mess. This recipe is the perfect kickoff to summer break!  We hope you love it as much as we do!

Happy Unsifted Baking!
Keira

Unsifted Graham Crackers

**Prefer a hard copy? Checkout the beautiful professionally printed recipe card for Graham Crackers HERE **

PREP: 10 minutes
TOTAL: 40 minutes
YIELD: 40-  2 ½” x 2 ½” (as pictured)

INSTRUCTIONS

1.  Mill the fresh flour

• Preheat oven to 425F
• Set WonderMill® dial to “Pastry”
• Mill 1 ½ cups Basic Blend

2.  Combine dry ingredients in medium bowl

Pro tip: Use a food processor to combine and knead dough. If using food processor, be sure to only add water until the dough comes together (which will be less total water typically).

• Add all unsifted flour to bowl
• Add ¼ cup sugar
• Add 1 ½ tsp baking powder
• Add ½ tsp salt
• Add ½ tsp cinnamon
• Stir until thoroughly combined

3.  Cube butter + Cut into dry mixture

• Cube ½ cup cold butter (see Pro Tip below)
• Add cubed butter to mixing bowl and coat with flour
• Cut the butter into flour mixture using a pastry cutter or fork. Continue until the mixture resembles wet sand

4.  Add wet ingredients

Pro Tip: Level flour mixture and press tablespoon into it four times to make four wells, then fill each with honey. Voila!

• Add ¼ cup honey
• Add 2 tsp vanilla
• Measure ⅓ cup cold water and set beside bowl
• Add only 3 Tbsp water to bowl
• Use wooden spoon to stir together, then use fingers to squeeze some of the dough together:

If it holds together: move on to Step 5.
If it doesn’t hold together: Add 1 Tbsp water + mix + squeeze + repeat until dough can form (do not add too much water-dough will not have good structure)

5. Knead + Divide + Rest

• Turn dough out of the bowl onto a clean surface
• Knead until it becomes smooth (about 2 minutes)
  (it will be somewhat sticky)
• Divide the dough in half + form 2 logs + wrap airtight
• Let dough rest for at least 15 minutes (may let rest in refrigerator to help add stiffness to dough for rolling if desired)

6.  Cut + Bake

• Place log between two pieces of parchment paper (or two silicone mats)
• Use rolling pin to roll as thin 1/16"- roughly 16” x 8” x 10” in size
• Peel top piece of parchment off
• Use pizza cutter or knife to cut into desired sizes
• Use fork to poke each piece at least 3 times- to prevent bubbling
• Transfer parchment paper to baking sheet as-is
• Bake at 425F for 4 minutes
• Remove and flip crackers to other side
• Place back in oven to bake for 3 minutes
• Remove from oven + immediately place directly on cooling rack to cool completely before storing in airtight container

PRO TIP: CUBING BUTTER

Using a knife, cut the stick of cold butter lengthwise, then turn the stick and cut lengthwise again. Finally, cut the butter across the short width about 10-12 times on each stick.