Secret Recipe Club: Homemade Graham Crackers

I am not entirely sure what I was thinking participating this month or even sticking with my group this month....and here I am Sunday night, 8:45pm writing my post. June has been HECTIC, CrAzY Busy and on June 1st I said "is it July yet". Our oldest graduated last Thursday and today we hosted her graduation party. And our youngest started Drivers Ed. Aarrgh! 

But I love being a part of The Secret Recipe Club and really don't like to miss it. So here I am at the last minute! However, I did NOT wait till the last minute to make my recipe and I also ended up making two recipes, but I didn't really like the pictures from the first one so I opted to make another. They were both amazing! Oh, you'd like to know who my "secret" blog was and what I made? Okay!

For my secret blog, I was assigned Lynsey Lou's. Take time to browse her About Me page, I think you'll like what you read. She loves cooking and being inspired by other cooks. The two recipes I made were her White Chicken Enchiladas  and her Homemade Graham Crackers . They were both wonderful recipes! I will share the recipe for the graham crackers and you can go to the link for the enchiladas!

Ingredients:

2 c. unbleached all purpose flour
1/2 c. + 2Tbs. whole wheat flour (or you can use all white flour if you want)
1 c. lightly packed dark brown sugar 
1 tsp. baking soda
3/4 tsp. kosher salt
7 Tbs. unsalted butter, cut in to 1" cubes and frozen
1/3 c. mild flavored honey
5 Tbs. milk
2 Tbs. pure vanilla extract

Instructions:

1. In a food processor fitted with the blade attachment combine flours, brown sugar, baking soda and salt. Pulse a few times to incorporate the ingredients. Add the frozen butter and pulse until mixture resembles coarse meal. 

2. Combine honey, milk and vanilla and stir to combine. Once combined add to flour mixture and pulse a few times, allowing the dough to barely come together. The dough will be extremely soft and sticky. 

3. Spread a large piece of plastic wrap on counter and dust liberally with flour. I had to work the dough a bit with my hands to get it to come together well and hold its shape. Turn dough out on to plastic and pat gently pat to form a rectangle that's about 1" thick. Wrap rectangle in plastic and refrigerate for at least 2 hours or overnight.

4. Divide dough in half. Place one half on a well floured surface, wrap the other half and put back in refrigerator. Roll dough to a 1/8" thickness. The dough may be sticky so add flour as needed. You can use any type of cookie cutter, or cut in to traditional "cracker" rectangles. I opted for both rectangle and circles. The circles were my favorite. 

5. Line baking sheets with parchment paper. Sprinkle with sugar, cinnamon sugar and (I totally missed this next step) and place in the refrigerator for 30-40 minutes or freezer for 15-20 minutes. Repeat with remaining dough. Prick the dough with a fork or skewers.

6. Preheat oven to 350. Bake for 15-20 minutes or until lightly browned and slightly firm to touch. Baking times will vary. 

These are good on their own and with s'mores. 

Check out more great recipes below. 

An InLinkz Link-up

With Joy UNquenchable,