Graham Crackers

Thanks to everyone who expressed their support in my last post. Battle stations!

This is a recipe I have been meaning to post since I started my blog. Typically, store bought are rather stale tasting and too crunchy, but the homemade version reminds one of shortbread. I prepared a batch of these in preparation for a mixed berry cheesecake recipe that caught my attention, which I will be sharing with my readers soon. Even my friend Fenris, who was rather sceptical about , was pleasantly surprised. Easy to make and just plain good on their own but a perfect alternative for recipes calling for crumbled graham cracker crumbs.


2 cups of spelt flour (or unbleached white flour)
1/4 cup of whole wheat flour
1/2 cup of packed brown sugar
1 teaspoon of baking soda
1 teaspoon of sea salt
1/2 cup of softened unsalted butter
1/4 cup of sesame oil
1/4 cup of water

Combine all of the ingredients in a large bowl and mix well to combine. Transfer the dough to an unsided cookie sheet, or alternately, the underside of a baking sheet. Flour a rolling pin and add a bit of flour to the dough and roll out to desired thickness - roughly 1/2 inch. Add more flour as necessary to prevent sticking. Lightly score the crackers two inches apart with a paring knife. Prick with a fork in even lines. Bake in a 425 degree oven for 8 - 10 minutes or until golden brown. Cool for a few minutes, and then cut on the scored lines. Crush up for your favorite graham cracker treat or just enjoy them as is.



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