Step 1: Make the Graham Crackers
2 1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 tablespoons milk
2 tablespoons vanilla extract
- Combine flour, brown sugar, baking soda, and salt in an electric mixer fitted with the paddle attachment.
- Mix on low until incorporated.
- Add butter and mix on low until it has the consistency of coarse meal. (no mixer? Use a food processer fitted with a metal blade and pulse, or have an indoor workout and use a pastry blender or two knives and cut the butter)
- In another bowl, whisk the honey, milk and vanilla. Add to the flour and mix on low until it's just barely coming together. It'll be super sticky and soft.
- Dust a large piece of plastic wrap with some flour, then turn the dough out onto it and pat out into a rectangle that's about 1 inch thick.
- Wrap and chill for at least 2 hours. You could probably cut this time down by throwing the dough in the freezer.
- Preheat the oven to 350 degrees
- Working with small portions of the dough (I quartered - it gets soft fast!) roll on a lightly floured surface until about 1/8 inch thick. Add more flour as you go, it's sticky stuff.
- Cut out the pi shapes using a cookie cutter - or go freestyle with a knife, or use a paper template. Whatever works for you. My artistic skills are non-existent, so I picked up a cookie cutter.
- NOTE: Be sure to bake half of your cookies flipped over so that you can easily sandwich them later!
- Place the cut-outs on a parchment or silipat lined baking sheet and bake for about 15-20 minutes. The longer you bake, the crunchier they'll be. Under bake a little if you want soft graham crackers.
- Pull from the oven and place on racks to cool.
Step 2: Make the Marshmallows
3 packages unflavored gelatin
1 cup ice cold water
12 ounces granulated sugar (if you don't have a kitchen scale - this is approx 1.5 cups)
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
- Place gelatin and 1/2 cup of cold water into the bowl of a stand mixer.
- Combine the remaining water, sugar, corn syrup and salt in a small pan and cook covered for 3-4 minutes.
- Remove the cover and continue cooking until the mix reaches 240 degrees (I don't have a thermometer - so I just cooked for about 8 minutes.)
- Remove from heat and turn the mixer on low. Slowly pour the sugar syrup down the side of the bowl.
- Once all liquid has been added, turn mixer up to high.
- Mix until the liquid becomes a thick, fluffy mess and is lukewarm. Took me about 15 minutes.
- Add the vanilla during the last minute of whipping.
- Combine the powdered sugar and cornstarch in a small bowl.
- I sprayed a very large cookie sheet (mine was not rimmed, rimmed would've been a LOT less messy) with nonstick spray and pour the sugar/cornstarch mix to coat the bottom and sides.
- Pour marshmallow fluff onto pan and, using lightly oiled hands (or a spatula) spread the mixture out until it's about a half inch or so. Basically just spread to the ends of your cookie sheet.
- Dust with sugar/cornstarch and let sit for at least 4 hours.
- Dust the cookie cutter in the sugar/cornstarch mix and cut out pi shaped marshmallows.
- Dust the final cut marshmallows with remaining sugar/cornstarch mix.
Step 3: Nutella Them Up and Put Them Together
Like glue, nutella can get really sticky, and end up all over the place, so try to keep it as a line in the center of the cracker.
If you inverted half of your graham crackers in the first step, then you should be able to nutella-up two flat sides and sandwich the marshmallow in between. If in the chaos of rolling and placing them and keeping them in one piece, you forgot, no worries. Just make sure the pretty side is up (which is what I did) :D
Happy Pi Day!