I made the graham crackers from King Arthur Whole Grain Baking. I thought the book/website used the same recipe I linked to last week, but it's totally different. (My bad. I mentioned this in the comments.)
I just saw a great looking recipe at bread & honey, and of course there's the smitten kitchen one here, but I have to say, these were so good I'm not sure if I want to try another recipe. These call for barley flour which is really tasty and gives them a nice snap. I had to increase the milk to make the dough wet enough to work with and I also increased the cooking time by almost 10 minutes and used only brown sugar. I do want to try the chocolate version. You can't see it very well, but there is heavy dusting of cinnamon-sugar on these.
Here's the recipe with my changes included:
- 1 cup whole wheat flour
- 1/2 cup whole barley flour
- 1/2 cup white flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
- 1/2 cup chilled butter
- 1/3-1/2 cup milk (you might not use all of this)
Everyone in the house gives these a thumbs up—which was surprising because they are definitely more natural and less sweet tasting than the store bought kind. So, I am thrilled. They even suggested using them for s'mores. Little geniuses, I say. Another reason to bust out the homemade marshmallows. Twist my arm!