Honey Grahams · GF (12 large rectangles or 24 squares)Tweet

You can substitute regular all purpose flour for some or all of the flours in this recipe, if you can’t find the other flours. I like this blend though because the kinako (roasted soy flour) and buckwheat flours give the grahams a nutty quality that whole wheat or graham flour would normally contribute. All of these flours are easily purchased at any Japanese or Korean market.

Read about the evolution of this recipe here.

2 1/4 oz buckwheat flour (in an Asian market, look for “sobako”)
1 1/4 oz kinako
1 1/4 oz mochiko (sweet rice flour)
1 1/4 oz tapioca starch
3 1/2 ounces brown sugar
1/4 tsp nutmeg
1/8 tsp cinnamon
1/2 tsp kosher salt
1/2 tsp baking soda
1 3/4 ounces melted butter or coconut oil
2 ounces honey
1 ounce cream
1 Tbsp vanilla

Sugar Sprinkle
1.75 ounces sugar
1/2 tsp ground cinnamon
pinch of salt
optional: the scrapings of 1 vanilla bean

Rev that oven to 350° as usual, and have a greased or parchment lined sheet pan standing by.

This couldn’t be easier: mix everything together. Done.

Chill at least 10 minutes before rolling. (If you’re using coconut oil, keep a sharp eye on the chill time. Coconut oil goes from liquid to rock hard in minutes!)

When the dough has chilled a bit, dust the counter top with a bit of powdered sugar and roll the dough to a 1/4”. Roll it up onto your pin and transfer to a greased cookie sheet.

This dough is super forgiving of patchwork, so you can transfer in section and mush it together on the pan.

Once you’ve got the dough settled, brush it lightly with water. In a small bowl, combine all of the ingredients for the sugar sprinkle and mix with a fork. Now sprinkle it evenly over the graham cracker dough.

Use a fork to dock the dough all over. This dough really wants to bubble up, so prick the dough really well. Also think about how a graham cracker looks, those neat rows of perforations? Aim for that.

Then, use a bench knife or pizza roller to cut the sheet of dough into graham cracker sized rectangles or squares. The dough will bake and largely merge back together, but these cuts will a) guide your cuts of the finished cookie and b) help those cuts have a neater edge, as the baked, somewhat brittle cookie will be prone to shattering if not pre-cut.

Bake the cookies for 10 minutes or until puffed and firm to the touch. When they come out of the oven, immediately use the bench knife or a pizza cutter to re-cut the crackers along the lines you previously made. Cool the crackers on the pan for a few minutes. Then, lift the grahams up with a fork or a spatula and transfer to a cookie rack to cool completely.

Store in an airtight container for a week or longer.

These make a fabulous base for City Slicker S'mores and I also love them alongside Cheesecake.

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Any questions?