A family favorite graham cracker recipe that is simple to make and keeps well in an airtight container. It yields over 16 crackers and avoids the use of eggs, making it suitable for those with allergies. Perfect for snacking throughout the week!
1: Preheat oven to 350° and line a large baking sheet with parchment paper.
2: In a mixing bowl, combine the flours, brown sugar, salt, cinnamon, baking soda, molasses, and applesauce. Stir to mix well.
3: Add in the cold cubed butter and use your hands to blend the ingredients until it resembles clumpy sand.
4: Pour in the cold water, mix a bit more, and then pour the dough onto a well-floured surface.
5: Knead the dough until it comes together. If it's too dry, wet your hands with cold water while kneading.
6: Roll out the dough to 1/4 inch thick for softer crackers or 1/8 inch thick for crunchier ones.
7: Use your preferred cookie cutter shape to cut out graham crackers and place them on the prepared baking sheet.
8: Poke a few holes in the crackers with a fork.
9: Bake at 350° for 8 minutes for softer crackers or 10-12 minutes for crunchier ones.
10: Optionally, sprinkle maldon salt when warm or re-roll scraps for more crackers.
11: Optionally, sprinkle a cinnamon sugar mixture onto the graham crackers before baking for a sweet twist.
