BROWN SUGAR GRAHAM CRACKERS

These graham crackers are so much more flavorful than the boxed kind. They’re a breeze to make, and once you try them you will wonder why you ever bought the commercial variety. They make a great topping crumbled onto ice cream, go into our favorite crust for the s’mores ice cream pie, and are a fabulous after-school (or after-work) snack.

AT A GLANCE:

MAKES: About twenty 3-inch crackers

CHILLING TIME: At least 2 hours

SHELF LIFE: 5 days for cookies, 1 week for crumbs

INGREDIENTS:

• A heaping 1½ cups (7 ounces) unbleached all-purpose flour, plus more as needed for rolling
• 1⅓ cups (6 ounces) graham flour (see Note)
• 1 teaspoon baking soda
• ½ teaspoon kosher salt 1 cup (8 ounces) unsalted butter, at room temperature
• ⅔ cup packed dark brown sugar
• 3 tablespoons honey
• 3 tablespoons granulated sugar
• 1 tablespoon ground cinnamon

INSTRUCTIONS:

MAKE THE DOUGH

1. In a large bowl, combine both flours, the baking soda, and salt and whisk to blend. Set aside.
2. In the bowl of a stand mixer with the paddle attachment, combine the butter, brown sugar, and honey and beat on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.
3. Transfer the dough onto piece of plastic wrap, press into a 7-inch square, and wrap tightly.
4. Refrigerate for at least 2 hours, or up to 5 days.

TO MAKE COOKIES

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F. Line two large baking sheets with parchment paper or a nonstick mat.
2. On a lightly floured surface, roll out the dough to a ⅛-inch thickness and cut into squares (or any shape you want). Transfer to the baking sheet, spacing the cookies at least ¾ inch apart. Gather any scraps, reroll, and cut out more cookies.
3. In a small bowl, combine the granulated sugar and cinnamon and sprinkle the mixture evenly over the cookies.
4. Bake the cookies for 10 minutes and then rotate the baking sheets. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool).
5. Store in an airtight container.

TO MAKE CRUMBS FOR AN ICE CREAM PIE

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick mats.
2. Break the dough into walnut-sized lumps with your fingers and space them evenly on the baking sheets.
3. In a small bowl, combine the granulated sugar and cinnamon and sprinkle the mixture evenly over the dough.
4. Bake for 10 minutes, then rotate the pans front to back and top to bottom. Continue to bake for another 10 to 15 minutes, or until the cookie pieces are golden brown and just firm to the touch.
5. Let cool completely on the baking sheets. Working in batches as necessary, transfer the cookie pieces to a food processor and pulse until they becomes a coarse meal.
6. Store in an airtight container for up to a week at room temperature; freeze for longer storage.

NOTE:

• Graham flour is similar to whole wheat flour but is ground differently and has a unique consistency as a result. You can substitute whole wheat flour if you like, but the texture will vary slightly.