Hi!
We haven’t actually fallen off the face of the earth. We just kind of didn’t blog for a while.
I have been baking a lot on my own, but just not new recipes.
I’ve made lots of shortbread for tea parties (it’s easy and fast!), and also gingersnaps and chocolate chip cookies.
I did bake a second version of graham crackers with my mom, though.
(Here’s our first attempt.)
This recipe is from America’s Test Kitchen’s DIY cookbook, and we thought it was better than our first version.
It was more like a cracker than a cookie, which we thought was good, since it’s supposed to be a cracker! And this one calls for mixing the dough in the food processor, so it’s fast and easy.
Here’s how we made the crackers.
Of course, first you need to preheat your oven. For this recipe, 375° is what you’ll need.
Cut the butter up into cubes.
Then put the dry ingredients into a food processor bowl.
Kristen’s note: This recipe calls for graham flour, but we just used whole wheat and the crackers were fine. So, don’t stress yourself out over locating graham flour.
Add the butter and pulse until it looks like crumbs.
Then add all the liquid ingredients (water, molasses and vanilla).
Process until it looks like this:
Shape into a ball and cut into four pieces.
The recipe says to roll each dough quarter between two sheets of parchment, but we used a silpat for the bottom and a piece of parchment on the top.
That way we didn’t have to use so much parchment paper.
Each dough quarter should be rolled out to an 8 x 10 inch rectangle.
We measured. 
Using a pizza cutter or a pastry cutter, cut the dough into squares.
Prick the dough with a fork.
Sometimes our crackers aren’t perfectly square.
But they still taste good.
Place the pan into the preheated oven and bake for about 12-15 minutes. Watch them carefully for burning toward the end of the baking time! 15 minutes is almost always too much for our oven (we burned a pan of crackers!).
Let them cool for a few minutes and then put them on a wire rack to cool.
Repeat with the remaining dough.
Once the crackers are totally cool, you can store them in an airtight container. ATK says you can store them for two weeks, but we always eat ours up way faster than that!
Homemade Graham Crackers (ATK version)
Printable Graham Cracker recipe
1 1/2 cups graham flour (or whole wheat flour)
3/4 cup all-purpose flour
1/2 cup sugar
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
1/3 Teaspoon ground cinnamon
8 Tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
5 Tablespoons water
2 Tablespoons molasses
1 Teaspoon vanilla extract
Preheat oven to 375° F.
In a food processor bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Process until combined.
Add cubed butter and process until mixture resembles coarse crumbs. Add water, molasses, and vanilla, and process until dough forms.
Divide dough into four pieces. Working with one quarter at a time, roll dough in between two pieces of parchment (or parchment and a silicone baking mat). Roll to a 8×10 inch rectangle, remove top layer of parchment, and cut into squares with a pizza cutter or pastry roller.
Poke each square with a fork several times. Transfer parchment or silpat to baking sheet and bake for 15 minutes, or until golden brown. Slide crackers onto wire rack to cool.
Repeat with remaining dough. Store cooled crackers in an airtight container for up to two weeks.