These homemade sourdough graham crackers are a delightful twist on the classic snack. With their rich, slightly tangy flavor and crunchy texture, they make a perfect treat for kids and adults alike. Use them for s’mores, as a base for cheesecake, or enjoy them on their own.
Why You’ll Love This Graham Crackers
- Made with natural sourdough starter for a unique flavor
- Perfect balance of sweetness and tanginess
- Versatile: great for snacking, baking, and more
- Healthier than store-bought options
Ingredients You’ll Need
- 1 cup fed sourdough starter
- 1/2 cup butter, softened
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
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Instructions
- In a large mixing bowl, cream together the butter, brown sugar, and honey until smooth.
- Mix in the sourdough starter and vanilla extract until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out one disk of dough to about 1/8-inch thickness. Cut into squares or desired shapes.
- Place the crackers on the prepared baking sheet. Use a fork to poke holes in each cracker to prevent puffing.
- Bake for 10-12 minutes or until the edges are golden brown. Cool on a wire rack.
- Repeat with the remaining dough.
Serving Suggestions
- Pair with chocolate and marshmallows for homemade s’mores.
- Serve with a cup of tea or coffee.
- Use as a base for cheesecake or other desserts.
- Enjoy plain as a crunchy snack.
How to Store Graham Crackers
Store the cooled graham crackers in an airtight container at room temperature for up to two weeks. For longer storage, freeze them in a zip-top bag for up to three months.
Additional Tips
- If the dough is too sticky to roll out, add a little more flour until it’s manageable.
- For a gluten-free version, substitute with gluten-free flour.
- To add extra flavor, sprinkle a mixture of cinnamon and sugar on top before baking.
- If you don’t have a sourdough starter, you can create a quick version with flour and water mixed with a bit of yeast.
