I make these homemade graham crackers on season 2, episode 12 of Zoë Bakes on Magnolia Network! You can certainly use store-bought, but when I’m hosting I love to take the s’mores spread up a notch and make these and marshmallows myself. They’re incredibly easy, believe it or not!
I like to paint the graham crackers with melted bittersweet chocolate so you get a bite of chocolate on both sides of your s’more and the bittersweet chocolate pairs so perfectly with the homemade mallows. I hope you’ll try these yourself!
Be sure to pair your s’mores with my pumpkin-pear-cranberry hot dish!
- 2 3/4 cups (360g) all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 1/2 ground cinnamon optional
- 1/2 cup (70g) whole wheat flour
- 6 tbsp (85g) butter at room temperature
- 1/3 cup (75g) brown sugar
- 1/2 cup (170g) honey
- 1/3 cup (79ml) water
- 1 tsp vanilla extract
- 16 oz bittersweet chocolate chopped
- In a stand mixer fitted with the paddle attachment, mix together the all-purpose flour, salt, baking soda, cinnamon and whole wheat flour on low speed. Add the butter, brown sugar, honey, water and vanilla extract, mixing on medium-low speed just until evenly combined and no flour remains.
- Divide the dough into two equal pieces, form them into rectangles and wrap in plastic. Refrigerate the dough for at least 1 hour or freeze for up to a month.
- Preheat oven to 350°F/ 170°C.
- On a silicone mat or piece of parchment paper, roll the chilled dough into a 10×13-inch-rectangle, about 1/16-inch-thick. Dock the dough with a fork all over, then use a pastry or pizza wheel to score the dough. You can cut them to whatever size you like, so that when they are baked and cooled, they easily break into neat graham crackers. I cut mine into 2-inch squares to make s’mores. Slide the mat or parchment onto a baking sheet. Bake for about 20 minutes or until the crackers are golden brown and dry.
- Allow the cookies to cool completely on the baking sheet and then break apart. You can store the crackers wrapped in an airtight container in a dry, cool place. If the crackers lose their snap, you can reheat them in a 350°F oven for about 5 minutes.
- Place the chocolate in a metal bowl set over a pot of simmering water to make a double boiler. Once the chocolate starts to melt around the edges, stir with a spatula. Once it’s smooth, turn off the heat and let it cool.
- Use a pastry brush to paint the melted chocolate on one side of each graham cracker. Let the chocolate set up in the refrigerator or at room temperature, then utilize for s’mores.