Best Old Fashioned Graham Crackers With Turbinado Sugar Recipes

GRAHAM CRACKERS

Steps:

• In a medium bowl, whisk together flours, cinnamon, baking soda, baking powder, and salt. Using an electric mixer, cream butter, brown sugar, and honey until fluffy, 2 to 3 minutes. Scrape down sides of bowl. With mixer on low speed, add egg, and mix until combined, Add flour mixture, and mix until combined.
• Turn out dough onto a lightly floured surface. Roll between two sheets of parchment to a 1/8-to-1/4-inch thickness. Remove top piece of parchment paper and place dough on a baking sheet. Refrigerate until firm, about 30 minutes.
• Using a fluted pastry wheel, cut dough into 2 1/4-inch squares and prick dough with a fork to create dotted lines. Transfer to two parchment-lined baking sheets and freeze until firm, about 30 minutes.
• Preheat oven to 350 degrees with racks in upper and lower thirds. Bake graham crackers until golden brown, rotating sheets from top to bottom and front to back halfway through, 12 to 14 minutes. Transfer crackers to a wire rack to cool completely.

OLD-FASHIONED GRAHAM CRACKERS WITH TURBINADO SUGAR

Steps:

• 1. In a medium bowl, whisk together the flours, cinnamon, baking soda, and salt.
• 2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. With the mixer on low speed, add a third of the flour mixture and 1/4 cup of water. Mix for 30 seconds. Repeat this step once, then add the remaining flour mixture and mix just to combine. Turn the dough out onto a lightly floured surface and knead by hand for about 10 seconds. Divide the dough in half. Cover one half with plastic wrap and set it aside.
• 3. Place a sheet of parchment paper on a work surface, put the dough on the parchment, and top with a second sheet of parchment. Roll the dough out to about 1/8-inch thickness. Repeat with the second half of the dough. Chill the dough for about 30 minutes.
• 4. Preheat the oven to 350°F.
• 5. Remove the dough from the refrigerator, peel off both sheets of parchment, and put the dough on a cutting board. Using a square cookie cutter, cut out the dough, rerolling the scraps twice. Put the cookies on a parchment paper-lined baking sheet. Sprinkle each cookie with a pinch of turbinado sugar.
• 6. Bake, rotating the sheet halfway through, for 20 minutes, or until the cookies are a dark golden color around the edges. Let cool for 10 minutes, then transfer to a wire rack to cool completely.