Graham Crackers

All values approximate

This is the recipe for the graham cracker bases for the  S’mores Chocolate Crème Brûlées. You can just roll the dough out flat and cut squares for the crackers. This makes about 48 crackers or 24  baeses for 4 oz ramekins, depending on how thick you roll the dough out.

• 1/2 cup all-purpose flour
• 1 1/4 cups whole-wheat flour
• 1/2 cup rye flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup sugar ( I like the natural organic cane sugar crystals here)
• ¼ cup light brown sugar
• 1/2 cup (1 stick) butter
• 1 egg
• 1 tablespoon honey
• 1 tablespoon maple syrup
• 2 tablespoon molasses
• 1/4 cup cold water
• 1 teaspoon vanilla extract

In a bowl combine the flours, baking powder, baking soda, salt, and cinnamon. In another bowl cream the butter and sugars. Add the egg. Mix in the honey, maple syrup, molasses, water, and vanilla. Add the wet ingredients to the dry and mix until the dough comes together in a ball. Measure out 1 sheet of parchment paper so it covers the base of the cookie sheet. Place the dough on that. Place a slightly larger sheet on top and roll the dough out so it covers the bottom of the pan, about ¼ to 1/8 inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Using the bottom of the ramekin as a guide, with a sharp knife cut out circles to fit in the bottom of each ramekin. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan. For a crispy cracker, turn off the oven after 15 minutes but let the crackers stay in there for an additional 45 minutes. The residual heat will dry them out so they are snappy crispy delicious.